Blueberry Pumpkin Muffins Recipe

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Most Helpful Positive Review

Jan 22, 2008

These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast!

—jrbaker

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Most Helpful Critical Review

Jan 08, 2012

3 4 11 Not bad, but not great. I changed the directions & it made them (look) less oaty (can hide them from the kids). It' sneaky, but it works! :D I let the oats & the milk soak for about an hour - till soft. Once they're soft, they disappear in the muffin. Subbed brown sugar for white & 1/4c whole wheat flour for 1/4c white flour. To help with the denseness, I added a half teaspoon baking soda. They could still be a bit lighter, but I wouldn't call them dense with the half teaspoon. I'm not a big nutmeg fan so I changed spices to: 1/2t cinnamon, 1/8t nutmeg & 1/8t allspice. The sweet potato (yeah, I subbed for pumpkin) & spice taste was soooo subtle. I truly could barely even taste the sweet potato & the spices, not at all. Not wanting a spice muffin, I would still at least do the spices half as much more, or even double. The flavor was provided by the blueberries. I added at least a cup. End comments (haha): A good for you muffin, but I think I'd rather have blueberry-oat muffins or pumpkin/sweet potato-oat muffins instead.

—BOOKMARKER

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115 Ratings

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Oct 20, 2007

I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I baked only 8 muffins based upon the volume of batter. I could have made a dozen, but I prefer larger muffins. These turned out very well and were quick to make. I think you will be pleased too.

—Anastasia

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Nov 01, 2007

Yesterday's jack-o-lantern is today's muffins. :-) DELICIOUS!! The best thing is, it doesn't use a full can of pumpkin, so I can make another batch right away. I also subbed 1/4 cup of brown sugar instead of all white and baked 25 minutes at 350 instead of 400. Also didn't bother to thaw the blueberries, but it worked fine. Moist, delectable and perfect post-Halloween breakfast or snack. Thanks!!!!

—Phyllis

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Oct 30, 2007

Great! I used 1/4 c whole wheat flour and 1/2 c all purpose and I used 2 tbsp butter and 2 tbsp unsweetened applesauce. The muffins came out very well and were enjoyed by adults and kids alike. Thanks for a great recipe!

—LNMNS

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Feb 12, 2008

I thought these were great, as did my husband who doesn't like pumpkin and my 2-year old daughter ate 2 right away! I am always trying to reduce sugar and fat so I cut the sugar to 1/3 cup. I did not use milk but used 1/2 cup apple juice instead to add sweetness and make up for the reduced sugar. Then I used 2 TBS melted butter and 2TBS applesauce in place of the 1/4 cup butter. I also added 1 tsp of vanilla. They are very dense and delicious and great with coffee. I made a second batch right away using chopped prunes instead of blueberries because I didnt have any more. VERY TASTY!

—pachef

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Nov 04, 2009

This is the new family favorite in our household! We call them "Blumkins!" I added flaxseed to them and put cream cheese frosting on top. Delish!

—beccabluetennis

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Aug 03, 2010

These were fantastic! I did what some of the reviewers suggested, half and half brown/white sugar, and I used regular oats because I did not have quick cook on hand. I think they turned out better for it actually. I added almost a cup of blueberries instead of 3/4, and these baked perfectly in 20 mins. Great for breakfast!

—Ana B.ee

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Nutrition

Calories
146 kcal
7%

Carbohydrates
23.5 g
8%

Cholesterol
29 mg
10%

Fiber
1.5 g
6%

Protein
2.6 g
5%

Sodium
265 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Pumpkin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 146
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 2.8g 14 %
Cholesterol 29mg 10 %
Sodium 265mg 11 %
** Potassium 57mg 2 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 1.5g 6 %
Protein 2.6g 5 %
Sugars 13g
Vitamin A 34 %
Vitamin C 2 %
Calcium 8 %
Iron 8 %
** Thiamin 11 %
** Niacin 8 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.