Add a twist to your pumpkin muffins and load them with blueberries! These Pumpkin Blueberry Muffins with Oat Streusel are whole wheat, full of pumpkin and warm fall spices and a generous amount of sweet blueberries. A perfect breakfast to wake up to on a fall morning!
Well here you go, my first new pumpkin recipe of 2016, Pumpkin Blueberry Muffins with Oat Streusel. I figured it was time to get with the program because in a few week everyone will be over it and onto everything Christmas. To be honest, I think the pumpkin extravaganza can get a little blown out of proportion. Don’t get me wrong I love pumpkin, especially the baked goods, but I really don’t want to see and hear about it every day from August through October. Don’t even get me started on PSLing (Pumpkin spice latte) all the things, I can’t handle it. Yes, I’ll share a few pumpkin recipes, but don’t think I’ll skimp on the apples, pears and winter squash because I love them just as much if not more.
I’m pretty sure everyone has a recipe for pumpkin muffins, I have a couple and I love to make them this time of year. However, while searching the internet I didn’t come across many recipes that combined pumpkins and blueberries. I guess people don’t think that summer blueberries and fall pumpkins should be combined. Well guess what? People are wrong and they should by all means be combined! Sure you probably aren’t going to find fresh blueberries, at least ones that aren’t as sour as lemons, but frozen blueberries work just as well.
The blueberries add a sweet pop of berry flavor to every bite of these pumpkin muffins. Since pumpkin doesn’t exactly have much flavor, but rather the spices you add to it, the blueberries were a nice surprise. These muffins are 100% whole wheat and extremely moist thanks to all the pumpkin puree and Greek yogurt.
One thing I don’t like about most pumpkin muffin recipes is they are loaded with sugar. It’s more like a cupcake than a muffin. Since I prefer muffins that are a little less sweet I cut back on the amount of sweetener and opted to use a natural one, maple syrup. The final part of these pumpkin blueberry muffins is the oat streusel.
I absolutely love streusel and could probably eat a whole bowl of it before it even makes it onto what I’m baking. I kept the oat streusel on the lighter side since this is breakfast after all. You won’t find big buttery crumbs on top of these muffins, but rather a more granola type streusel. I love the crunch, cinnamon sweetness and little bit of decadence that it adds. If you’re looking for a slightly different pumpkin muffin to make this fall, then give these Pumpkin Blueberry Muffins with Oat Streusel a try!
Pumpkin Blueberry Muffins
- 1 3/4 cups whole wheat pastry flour or all purpose
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup milk
- 1/4 cup plain non-fat Greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup blueberries, fresh or frozen (don't defrost if using frozen)
- 1/2 cup rolled oats
- 1 1/2 tablespoons brown sugar or coconut sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoons unsalted butter, cold and cut into small pieces
- 2 tablespoon chopped pecans (optional)
- In a medium sized bowl combine the oats, cinnamon, sugar and pecans.
- Add the cold butter to the oat mixture and use a pastry cutter or your hands to work it in until small clumps form.
- Keep cold until you're ready to top the muffins with it.
Pumpkin Blueberry Muffins
- Preheat oven to 400 degrees and line a standard 12 cup muffin tin with parchment paper liners.
- In a large bowl whisk together the dry ingredients.
- 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 frozen or fresh blueberries to the batter and carefully fold them in.
- Scoop the batter into the parchment paper liners, filling them about 3/4 of the way full.
- Top the muffins with the oat streusel then place them in the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins on a wire cooling rack until ready to serve.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 168 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 33mg Sodium: 229mg Carbohydrates: 28g Fiber: 2g Sugar: 10g Protein: 5g