These blueberry pumpkin muffins with the addition of one secret ingredient that adds more nutrition and makes them super moist will be your new favorite recipe! This recipe is easy to make and requires simple ingredients that are probably already in your pantry.
These simple and healthy blueberry pumpkin muffins are great straight out of the oven on a Saturday morning. I look forward to big juicy summer blueberries from Michigan every year but also buy them frozen to throw into smoothies (great with kale!) and in oatmeal too.
If you know about the pumpkin obsession than it shouldn’t surprise you that the secret ingredient that makes these muffins extra moist and fluffy is pumpkin puree! Seriously what can’t you put pumpkin into?! I ask myself that question and then I do it! When blueberries and pumpkin come together it’s like a combination of summer and fall that’s irresistibly delicious! Not to mention it’s a power combination of nutrition you get from having both in one recipe!
You can read more about the wonderful nutrition of blueberries and why they are a diet staple of mine in this post here! These muffins would also be amazing with this homemade vanilla almond butter on top!
If you’re a blueberry fan like I am be sure to check out this recipe for blueberry shortbread bars and this one for paleo pumpkin blueberry bars!Print
If you didn’t think that blueberry and pumpkin went together, these muffins will delightfully surprise you. Made with yogurt and sweetened naturally, they are a healthy alternative to bakery muffins that are easy to make at home!
- 1 ¾ cups regular whole wheat flour
- 1 tsp. baking powder
- 1/3 cup pumpkin puree
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. pumpkin pie spice
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain or vanilla high protein, low sugar yogurt*
- 2 tsp. vanilla extract
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 400 degrees F. If necessary, grease all 12 cups on your muffin tin with coconut oil or cooking spray.
- In a large mixing bowl, combine the flour with the baking powder, baking soda, salt and and pumpkin pie spice. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil, and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the pumpkin, yogurt and vanilla. Mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok–don’t over mix!).
- Gently fold the blueberries into the batter.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop which worked perfectly).
- Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Cool the muffins on a cooling rack. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Store them in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*I like siggi’s brand vanilla 2% or 4%
Make these muffins gluten free by using a gluten free flour blend.
Make these muffins egg free by substituting flax eggs for the regular eggs.