Name: Pumpkin Blueberry Muffins
Prep time: 10 min
Cook time: 22 min
Ingredients: 2 cups All-purpose flour; ¼ tsp Baking soda; ¼ tsp Baking powder; ¼ tsp Ground cinnamon; ⅛ tsp Ground nutmeg; pinch Salt; 1 Egg; ⅓ cup Pumpkin puree (canned); 2 TBSP Brown sugar (or maple syrup); 2 TBSP Vegetable oil (or melted butter); ½ tsp Vanilla extract; ¼ cup Blueberries (fresh or frozen (do not thaw if frozen)); 2 cups Fresh fruit (e.g. apple slices, grapes, or berries); 16 oz Milk (your choice)

Pumpkin Blueberry Muffins

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Prep Time: 10

Cook Time: 22

Servings:

Calories: 832kcal

Ingredients

Pumpkin Blueberry Muffins

2 cups All-purpose flour
¼ tsp Baking soda
¼ tsp Baking powder
¼ tsp Ground cinnamon
⅛ tsp Ground nutmeg
pinch Salt
1 Egg
⅓ cup Pumpkin puree canned
2 TBSP Brown sugar or maple syrup
2 TBSP Vegetable oil or melted butter
½ tsp Vanilla extract
¼ cup Blueberries fresh or frozen (do not thaw if frozen)

Fruit

2 cups Fresh fruit e.g. apple slices, grapes, or berries

Milk

16 oz Milk your choice

US Customary - Metric

Instructions

Preheat & Prep Pan: Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease the cups.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.
Mix Wet Ingredients: In a separate bowl, whisk together egg, pumpkin purée, brown sugar (or maple syrup), oil or melted butter, and vanilla extract.
Combine Wet & Dry: Add dry ingredients to the wet mixture. Stir gently until just combined—do not overmix.
Add Blueberries: Gently fold in blueberries. (If using fresh, toss them in a little flour first to prevent sinking.)
Fill & Bake: Divide batter evenly among the muffin cups. Bake at 350°F for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Serve the muffins with fruit and milk. Enjoy!

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