These blueberry pumpkin muffins are packed with nutrition and are perfect for breakfast or a snack. These muffins are naturally sweetened, made with whole grains, high in fiber and oil free!
These simple 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
Made with yogurt and sweetened naturally these blueberry pumpkin muffins are a great alternative to bakery muffins and made with simple ingredients!
- 1 ¾ cups regular whole wheat flour
- 2 eggs, preferably at room temperature
- 1 cup plain or vanilla high protein, low sugar yogurt*
- 1 cup blueberries, fresh or frozen
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 1/3 cup pumpkin puree
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- Preheat the oven to 400 degrees F. Line a muffin tin with liners and grease liners with non-stick cooking spray or coconut oil to prevent muffins from sticking to liners
- 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 muffins on a cooling rack. Store them in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*I like using siggi’s plain or vanilla yogurt!