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Pumpkin muffins meet blueberry muffins in the perfect fall muffin mashup! These pumpkin blueberry muffins are full of pumpkin, pumpkin spice, sweet blueberries, and a crunchy oat streusel topping. Perfect for enjoying with your coffee on a crisp fall morning!
If you love pumpkin muffins, you have to try these pumpkin banana muffins!
This post and recipe have been updated since it was originally published on 9/30/2016
Why You’ll Love Them
Delicious fall muffins – Pumpkin muffins are synonymous with fall and this version with blueberries is no exception! Perfectly spiced, loaded with blueberries, and perfect for your next fall breakfast or brunch.
Streusel topping – There’s something about a streusel topped muffin that makes it extra special. The oat, pecan, buttery, crumble topping adds a nice crunchy texture to the moist and tender muffins.
Ingredients for Pumpkin Blueberry Muffins
- White whole wheat flour – White whole wheat flour has a milder flavor, but all the benefits of regular whole wheat.
- Baking powder, baking soda – The leavening agents that make the muffins rise.
- Salt – Balances out the sweetness and enhances the flavor of the muffins.
- Pumpkin pie spice and cinnamon – Warm, sweet spices that are classically used in pumpkin muffins.
- Oil – Use a flavorless oil such as avocado oil or canola oil
- Maple syrup – Natural sweetener for the muffins.
- Eggs – The binder for the muffins.
- Pumpkin purée – Check the label and make sure it’s unsweetened pumpkin purée and not pumpkin pie filling.
- Milk – Any type of milk may be used.
- Vanilla extract – Try vanilla bean paste for the best vanilla flavor.
- Blueberries – Fresh or frozen blueberries can be used.
- Old-fashioned rolled oats – These oats are best for a crisp streusel topping.
- Brown sugar – Used to sweeten the streusel. Light or dark brown sugar can be used.
- Pecans – Add a nice crunchy, nutty flavor to the streusel.
- Butter – Binds the streusel topping together and creates the “clumps”.
How to Make Pumpkin Blueberry Muffins
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat your oven to 400° F. and line a standard 12 cup muffin pan with parchment paper liners or spray it with cooking spray.
In a bowl combine all of the ingredients for the oat streusel. Stir together until small wet clumps form. Set aside.
Combine the dry ingredients in a mixing bowl. Whisk together the wet ingredients in a separate bowl.
Pour the wet ingredients in with the dry and fold them together with a rubber spatula. Stir in the blueberries.
Divide the muffin batter evenly into the prepared muffin pan. Gently press some of the streusel on to the top of each muffin. Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached.
Cool the muffins for a few minutes in the pan before removing them onto a wire cooling rack.
Substitutions and Variations
- Use frozen blueberries instead of fresh blueberries. Add them into the batter frozen, don’t defrost.
- Add 1/2 cup chopped pecans or walnuts to the muffin batter.
- All-purpose flour can be used in place of white whole wheat or a combination of both flours.
- For a lower calorie and fat option, skip the streusel topping.
- Use and equal amount of melted unsalted butter in place of the oil in the muffins.
What to Serve with Pumpkin Muffins
If you’re serving these muffins as part of your breakfast or a fall brunch, I like to pair them with some type of savory egg dish. This crustless vegetable quiche, sweet potato, bacon and egg breakfast casserole, and sheet pan spinach tomato ricotta frittata are all delicious.
If you want something lighter and sweet, make these pumpkin pie overnight oats or pumpkin pie yogurt parfaits.
Storage, Reheating, and Freezing
Storage – Pumpkin muffins will keep on the counter in an airtight container lined with paper towels for up to 3 days. I recommend using the paper towels to help absorb any moisture that the muffins emit.
Freezing – Muffins may be frozen for up to 3 months. After they’ve been baked, cool them completely on a wire rack. Store them in a single layer in an airtight freezer safe container or bag.
Reheating – To reheat the muffins, pull them out of the freezer and defrost on the counter for about 15-20 minutes. I don’t recommend defrosting in the refrigerator because they’ll likely get sticky on top. You can also reheat muffins in the microwave, but they’ll lose some of their moisture in the process.
More Fall Muffin Recipes
Did you make these pumpkin blueberry muffins? I’d love if you’d leave a recipe rating and review.
Pumpkin Blueberry Muffins
Ingredients
Dry Ingredients
- 1 3/4 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 1/2 cups blueberries, fresh or frozen
Wet Ingredients
- 1/4 cup avocado oil, or other flavorless oil
- 1/2 cup maple syrup
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup milk of choice
- 2 teaspoons vanilla extract
Oat Streusel
- 1/2 cup old-fashioned rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped pecans, optional
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoon unsalted butter, melted
Instructions
Oat Streusel
- In a bowl combine the oats, flour, brown sugar, cinnamon, salt, and pecans. Stir in the melted butter until the mixture is wet and slightly clumpy. Set aside.
Pumpkin Blueberry Muffins
- Preheat oven to 400° F. and line a standard 12 cup muffin pan with parchment paper liners or spray with cooking spray.
- In a large bowl whisk together the dry ingredients, minus the blueberries. In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and stir together just until combined.
- Add the blueberries to the batter and carefully fold them in. Divide the batter evenly into the prepared muffin pan. Top the muffins with the oat streusel, pressing it lightly into the batter.
- Bake on the middle rack of the oven for 15-18 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Let the muffins cool in the pan for 5 minutes before removing them onto a wire cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t tell anyone — I’m with you on the pumpkin-thing! So as if the insides of these yummy muffins (hello blueberries!) weren’t good enough, the streusel!! These look fab!
Wow! I’ve made pumpkin muffins so many times, but never thought to add blueberries. What a great idea. And I’m with you… I love a streusel topping!!
Thanks Katie! Streusel makes all baked goods better!
I could absolutely go for one of these beautiful muffins right now!
Wish I could share them with you Rachel! :-)