Go Back
–+ servings
Pumpkin Blueberry Muffin topped with oat streusel.
Print Recipe
4.43 from 7 votes

Pumpkin Blueberry Muffins

These pumpkin blueberry muffins with oat streusel are moist and full of pumpkin spice and juicy sweet blueberries!
Prep Time20 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Breakfast, Muffins, Bread + Scones
Cuisine: American
Keyword: blueberry, blueberry muffins, muffins, pumpkin, pumpkin muffins
Servings: 12 muffins
Author: Danae Halliday

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

If using frozen blueberries, add them to the muffin batter frozen. Do not defrost.

Nutrition

Calories: 222kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 265mg | Potassium: 136mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3317IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg