Pumpkin Blueberry Muffins
These Pumpkin Blueberry Muffins are soft, moist, and bursting with cozy fall flavors. They’re packed with sweet pumpkin and juicy blueberries, making them the perfect easy fall breakfast or snack treat!
For another fall favorite, you’ve got to try my pumpkin banana muffins and apple streusel muffins, they are warm, cozy, and so good.
If you love cozy fall baking, you’re in for a treat, these pumpkin blueberry muffins are a fresh spin on a seasonal classic, and they might just become your new favorite!
Inspired by my popular pumpkin Nutella muffins, this version trades chocolate for juicy blueberries, creating soft, fluffy muffins that are lightly sweet, perfectly spiced, and brightened with fruity flavor.
The blueberries add just enough tang to balance the rich pumpkin and spice, making each bite both comforting and vibrant. They’re easy to bake and even easier to love.
Whether for breakfast, a midday snack, or paired with a warm cup of tea, these muffins are a simple, satisfying way to welcome pumpkin season.
Ingredients Needed
What makes this recipe so approachable? Minimal tools, simple ingredients, and no mixer required. Just two bowls, just good old-fashioned ingredients that make your kitchen smell like fall.
Here’s what you’ll need to make blueberry pumpkin muffins:
- all-purpose flour
- granulated sugar
- light brown sugar
- baking powder
- baking soda
- salt
- pumpkin pie spice
- ground cinnamon
- ground nutmeg
- ground cloves
- eggs
- vanilla bean paste, or vanilla extract
- pure pumpkin
- coconut oil, or vegetable oil
- fresh or frozen blueberries
How to Make This Pumpkin Blueberry Muffins
Alright, time to turn all those yummy ingredients into the perfect fall muffin. Making these muffins couldn’t be easier, just follow a few simple steps and you’ll have a batch of soft, flavorful muffins ready to enjoy.
Let’s get into how easy they are to make:
- Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil.
- Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full.
- Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.
Tips for Making the Pumpkin Blueberry Muffins:
- To achieve the bakery style muffin appearance, preheat your oven to 425°F and bake the muffins for 5 minutes at that temperature. Then, without opening the oven door, lower the temperature to 375°F and bake at this temperature for the rest of the time.
- If you don’t want your blueberries sinking to the bottom of the muffin batter when baked, be sure to toss them with a little all-purpose flour. This helps to coat them and keep them suspended in the batter.
- Be careful not to overmix the dough! That will result in a dense and chewy muffin, not a light and fluffy texture that we are going for.
How to Store
Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Once fully cooled, place in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave for 20–30 seconds or warm in the oven.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Frozen blueberries work great in this recipe. Just be sure not to thaw them before adding to the batter. This helps prevent the color from bleeding and turning your muffins purple. You can also toss them in a little flour to keep them from sinking.
Can I Make these Muffins Gluten-free?
Absolutely. You can substitute the all-purpose flour with a good-quality 1:1 gluten-free baking flour. Just make sure it includes a binder like xanthan gum for best results. The texture may vary slightly, but they’ll still be delicious.
Looking for more pumpkin recipes? I’ve got you covered!
- Pumpkin Snickerdoodle Cobbler
- Pumpkin Spice French Toast
- Slow Cooker Pumpkin Butter
- Pumpkin Spice Cake
- Easy Pumpkin Cinnamon Rolls
- Eggless Pumpkin Pie
Pumpkin Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 eggs
- 2 teaspoons vanilla bean paste, or vanilla extract
- 1½ cups pure pumpkin
- ¾ cup melted coconut oil, or vegetable oil
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil.
- Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full.
- Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.
I’m SO intrigued by the combo of pumpkin and blueberries! Seriously sounds so good and these muffins look insanely soft and moist, Gayle! Perfect way to kick off all the fall eats!
Thanks, Sarah! Such a good combo!
I’ve never thought to combine pumpkin and blueberries but since I love both ingredients so much, I know I’d love them together! The contrast in color makes these muffins so pretty, and they look so perfectly fluffy!
It’s such a great combo, Marcie! Thank you!
IF I don’t have coconut oil on hand what can I substitute it with?
Hi Rachel! Vegetable oil would work just as well!
please explain “pure pumpkin”
Do i bake the pumpkin pieces & puree them or use them raw?
Hi Kirti! Pure pumpkin is canned pumpkin…it usually says ‘pure pumpkin’ on the can, meaning it’s just plain pumpkin, and not pumpkin pie filling. Hope this helps!
These were delicious! Of course, this recipe only yielded 10 muffins for me, but that’s ok, they were a perfect size 🙂
Since I made them on New Year Day, and I wanted them a little healthier, (New Year goals), I just used a lot less of the sugars. I will be making these muffins quite a bit.
I’m so happy to hear that, Maria! That’s a great idea to use less sugar. Thanks for stopping by and letting me know how they turned out!
This is a really good recipe. I DID use a little less sugar and subbed 1/2 c. unsweetened applesauce for 1/2 c. of oil, but they were really delish, and had a very nice appearance as you said. I didn’t even use muffins cups, just a non-stick muffin pan greased with coconut oil. Just wondering though: The recipe has 2 tsp. of pumpkin pie spice, plus an equal amount of cinnamon, nutmeg, and cloves. I was wondering if this was a typo? It seemed redundant to use the pumpkin spice PLUS the other things. I didn’t have the pie spice, so I just used the other three without adjusting the quantity, and it seemed like the right amount of spice to me. My husband ate 3 in one sitting! I will definitely be making these again soon. Thanks!
So glad you liked these, Iva! No, that’s not a typo…I like to use pumpkin pie spice plus additional spices for extra flavor. Thanks for stopping by!
Very good – used 1/2 cup less of sugar and did 75% flour with 25% whole wheat flour. Thanks a bunch – great hit.
Sounds like a great swap! Thanks for sharing, Matt!
I made these today using 0 calorie white and brown sugar. They look and smell so good. Will let you know how they turned out. I made 12 large muffins. I am dieting so the 0 calorie sugars I use for everything.
Hope you love these, Jacqueline! Thanks for stopping by!
How can I replace some of the flour with whole wheat or almond flour? Also suggestions for sugar substitute, maybe applesauce or ??
Husband likes blueberry muffins but needs less carb & sugar. We’ve tried sugar free brands or sugar subs just doesn’t work.
Thanks for any info.
Hi Lynn! I haven’t tested this recipe with almond or whole wheat flour, so I have no idea what the ratios wouuld be. I’m also not sure of any sugar substitute.
Could I use vanilla bean yogurt in place of the vanilla bean with 2 tablespoons Almond flour added?
Hi Janet! I’ve never tried that before so I have no idea how that would turn out. Hope you enjoy!
If I make this as small muffins, would I still have the same temperature and baking time?
Hi Peggy! I would keep the temperature the same, but decrease the baking time by 4-5 minutes and then test to see if they’re done. That’s just an estimate, as I’ve never made these into mini muffins before. Hope you enjoy!
These are delicious and moist. I made only a couple of changes and one addition. I used more blueberries and used Monk sugar for half of the white sugar. I didn’t have pumpkin spice so I just used a little more of the ground spices. I sprinkled turbinado sugar on top before baking which gave them a sparkly crunchy top.
So glad you enjoyed, Michele!
Hi i tried your recioe, and i made 40muffins regular size. Baked it 425degrees, 5mins and 375degrees for 18mins. For some reason, this recipe could be for smaller muffins? Most of my muffins were still goey and taste a little raw inside. But taste great because of the ingredients. Could you tell me for what size would this be? Thanks.
Hi Decerie! This recipe yields regular sized muffins, not mini or jumbo. I’m sorry it turned our gooey, but all oven temperatures are different, so it sounds like it needed more cooking time for you. The pumpkin makes the muffins extra moist, so as long as you measured correctly, it just may need a few more minutes in the oven. Hope you enjoyed!