Recipe Facts

Prep time: 15 mins
Cook time: 40 mins
Servings: 12

Ingredients

  • 3 cups all-purpose flour 420g
  • 1 cup white sugar 220g
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice clove, nutmeg
  • 1 & 1/2 cup pumpkin 1 15 ounce can
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup neutral oil
  • 2 cups fresh or frozen blueberries do not thaw if frozen
  • 4 tbsp chilled butter
  • 4 tbsp brown sugar 40g
  • 1/2 cup all-purpose flour 70g
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Pumpkin Blueberry Muffins

Directions

Preheat the oven to 375°F.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices.

In another bowl, beat together the whole can of pumpkin with the eggs and vanilla.

Add the wet ingredients to the dry, alternating with splashes of the oil to help mix. The batter will be very very thick, this is to hold the blueberries!

Fold in the blueberries and portion into jumbo muffin tins, you want the batter to be almost to the top.

To make the crumble topping, uses your hands to work the chilled butter in with the brown sugar and flour, crumbling everything together until you have the texture of thick, chunky crumbles. Sprinkle this on top of the muffins.

Bake at 375°F for 35-45 minutes or until you can insert a toothpick and it comes out clean!

Serve warm.

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