How to Pumpkin Blueberry Muffins

Recipe from: www.verybestbaking.com Serving Size: 1 Calories per Serving: 240 Calories from Fat: 80

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How to Pumpkin Blueberry Muffins Recipe
14 Steps
Ingredients
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1
All ingredients needed

All ingredients needed

2
Whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon and allspice in large bowl.

Whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon and allspice in large bowl.

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3
Combine pumpkin and milk in another small bowl.

Combine pumpkin and milk in another small bowl.

4
Beat butter and brown sugar in large mixer bowl until creamy.

Beat butter and brown sugar in large mixer bowl until creamy.

5
Add egg; beat until fluffy

Add egg; beat until fluffy

6
Alternately add flour to butter mixture. (Done in 3 batches)

Alternately add flour to butter mixture. (Done in 3 batches)

7
Alternately add pumpkin mixture to the butter mixture. (Done in 3 batches)

Alternately add pumpkin mixture to the butter mixture. (Done in 3 batches)

8
Tip: Mix batter on low speed to avoid splatter

Tip: Mix batter on low speed to avoid splatter

9
Combine blueberries and 1 tablespoon flour in small bowl.

Combine blueberries and 1 tablespoon flour in small bowl.

10
Gently fold blueberries and flour mixture into batter

Gently fold blueberries and flour mixture into batter

11
Set oven at 350° F and line cupcake tins with liners

Set oven at 350° F and line cupcake tins with liners

12
Spoon batter into lined muffin tins

Spoon batter into lined muffin tins

13

Bake for 30 to 35 minutes. To check for doneness insert wooden pick in center until tip comes out clean.

14
Let cool in pan for 10 minutes; remove to wire rack to cool.

Let cool in pan for 10 minutes; remove to wire rack to cool.

Ingredients

1⅔ Cups All-Purpose Flour 
1 Teaspoon Baking Soda 
½ Teaspoons salt 
½ Teaspoons baking powder 
1 Teaspoon cinnamon 
½ Teaspoons all spice (grounded) 
1 Cup pure pumpkin 
¼ Cups milk 
½ Cups butter (softened) 
1 Cup light brown sugar (packed) 
1 large egg 
1 Cup blueberries (frozen or fresh) 
1 Tablespoon all purpose flour 
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