If you are looking to bake up BEST-tasting, perfectly spiced, jumbo, bakery-style Blueberry Pumpkin Muffins, you have come to the right post. This recipe makes the fluffiest, yummiest muffins you will ever try! They are moist, loaded with juicy blueberries and the best pumpkin flavor. The sweet and crispy topping with have you wanting more.
Fall is my all-time favorite season in New England. I just so look forward to the everything pumpkin season. From Pumpkin Truffles to Pumpkin Turnovers, there is something for everyone. No matter how you mix it, pumpkin is just so desriable during this time of year.
As I write this post, it is currently blueberry season here in Massachusetts, but I have fall on the brain so I figured what better time to fuse two seasons together? That is why these Blueberry Pumpkin Muffins are the perfect marriage of seasons and flavors. They are modeled after my Jumbo Bakery Style Pumpkin Muffins.
Canned Pumpkin- 100% pure pumpkin (not pie filling) is what you will need for this recipe.
Eggs- room temperature eggs work best because they mix better and the batter will be fluffier.
Flour- All-purpose white flour is what works together with the ingredients to make a fluffy muffin. I have not tested this recipe with other flours at this time.
Baking soda- This helps the muffin rise. Be sure to carefully measure out the teaspoon. You will want to also ensure your baking soda is fresh.
Sugars- Granulated sugar and dark brown sugar work together to make these muffins shine. The dark brown sugar provides color and a deeper flavor.
Sour Cream – This recipe does not feature butter or vegetable oil. The sour cream provides moisture. However, you could use the oil if you wanted to make these without the sour cream.
Extract- Vanilla extract really makes the flavors POP and a little goes a long way!
Spices- These are so crucial to properly flavor these muffins. You can use pumpkin spice if you have it on-hand. Trader Joe’s makes a fantastic one! Additionally, if you do not, you can easily create your own with nutmeg, cinnamon, clove, and a wee bit of ginger.
Blueberries – We used fresh picked berries that we froze. You can use one cup of fresh or frozen berries without any change to the muffin structure.
Pro Tips for the Fluffiest Muffins
Be sure to use room temperature eggs, and sour cream which mix better, and help ingredients fluff up.
Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
Fold in your fresh or frozen blueberries – so delicious!
A large ice cream scoop helps to add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells almost fully. However, you do not want to get batter to overflow or flood the papers.
Cinnamon and sugar can be sprinkled over the top of the raw batter and makes for the flakiest topping.
Cooking muffins on the middle rack works perfectly for this recipe. There is no need to rotate the pan.
Baking may vary, but a toothpick test gently inserted into a muffin is very telling. The tops of these muffins will be a deep brown with a nice crust. They should feel springy when gently pressed down.
Be sure to cool the muffins for about 15 minutes before removing them from the pan. The blueberries add extra moisture and will stick to the paper if you try to eat these before they fully cool.
Storing these Pumpkin Blueberry Muffins
Allow these muffins to fully cool before storing them in an air-tight container. If they are stored warm, the tops will lose their crunch.
You can also freeze these for up to a month for later consumption. Be sure to place in a freezer-safe bag and use within 30 days. Thaw or heat in the microwave to enjoy.
More Canned Pumpkin Recipes to Try
Jumbo Bakery Style Blueberry Pumpkin Muffins
- 2 6-count jumbo *or two standard sized muffin tins
- oven adjusted to the center rack position
- 1 cup granulated sugar
- ½ cup light brown sugar *can also use dark
- 1¾ cup all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- ¼ teaspoon nutmeg
- 2 large eggs
- 15 ounces canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup sour cream *or vegetable oil
- 1 cup blueberries *fresh or frozen
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
- Preheat oven to 375℉. Line muffin tins with paper liners or spray generously with nonstick spray.
- In a large bowl, whisk together dry ingredients.
- Add all wet ingredients directly to the dry ingredients and combine thoroughly with a spoon until just combined. Do not over mix or these muffins will not be fluffy.
- Fold in the blueberries.
- Scoop batter into muffin tins. It is okay for them to be filled almost to the top.
- Sprinkle on cinnamon and sugar.
- Bake muffins for 25-30 minutes (jumbo muffins- 19-25 for standard-sized). A toothpick inserted into the center of the muffin will test the doneness. It should be clean when removed.
- Allow muffins to cool before enjoying.