How do you make a blueberry muffin even better? Add pumpkin!
It’s pumpkin season. Time for hay rides, apple cider, and pumpkin pie. Even though I love pumpkin, I am always hesitant to let summer go even one second early. So I was delighted to find this muffin recipe that melds the best of summer – blueberries – with autumn’s quintessential flavor – pumpkin.
I can’t remember where the original recipe came from, I’ve been making these muffins for over 30 years. Along the way I have tweaked the recipe a bit here and there, but it remains true to its flavor roots.
Unlike most homemade muffins, these muffins are even better the next day. They stay soft and moist and the flavor intensifies.
I use Kamut® flour here to increase the protein content and because I like the nutty flavor it adds. You could also use white whole wheat or all-purpose flour.
- 1 cup all-purpose flour
- ½ cup Kamut flour
- ⅔ cup sugar
- 2 tsp baking powder
- dash salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup canned or fresh solid packed pumpkin
- ½ cup milk
- ¼ cup safflower oil
- 1 egg
- ¾ cup fresh or frozen blueberries
- Preheat oven to 400 degrees.
- Grease twelve 2½ inch muffin cups.
- In a large bowl combine flours, sugar, baking powder, salt and spices.
- In a small bowl, combine pumpkin, milk, oil, and egg,
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
- Divide batter among muffin cups.
- Bake for 20 minutes.
- Remove from oven. Let sit for a few minutes and then tip each muffin up on it's side.
If you like blueberry muffins, try my Orange-Blueberry Muffin recipe.
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