Blueberry Pumpkin Southern Comfort Muffins Recipes
BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS
Who knew that blueberries and pumpkin would go so well together? These pumpkin muffins are different but so good. They are slightly dense but moist and don't have a ton of blueberries but enough to know they're there. Southern Comfort adds a unique flavor to the muffin. Coarse sugar on top is a nice crunchy touch. These will make...
Provided by chris elizondo
Categories Other Breakfast
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat over to 425 degrees. Spray a muffin tin with cooking spray (I recommend using a king-size muffin tin as we are baking these to bake up high, but this will work in a regular tin as well).
- 2. In a large bowl, gently mix flour, baking powder salt, cinnamon, cloves, and nutmeg until combined.
- 3. In a medium bowl, whisk together eggs, sugar, and brown sugar until combined. Mix in oil, milk, vanilla extract, and Southern Comfort. Fold in pumpkin.
- 4. Fold wet ingredients into dry and mix gently until just incorporated. The batter will be lumpy. DON'T over mix.
- 5. Fold in blueberries, giving the batter a stir or two.
- 6. Pour batter into tins filling all the way up to just under the top of the muffin tin edge. Sprinkle with coarse sugar.
- 7. Bake at 425 for 5 mins. Reduce the heat to 375 and bake for 25 mins or until golden brown.
- 8. The heat burst at the beginning is going to make those muffin tops rise up nice and high. Enjoy!
PUMPKIN BLUEBERRY MUFFINS
Make and share this Pumpkin Blueberry Muffins recipe from Food.com.
Provided by SAHMchef
Categories Quick Breads
Time 38m
Yield 16-24 muffins, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
- Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
- Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 153.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 28.2, Sodium 231.8, Carbohydrate 33.4, Fiber 2.3, Sugar 15.2, Protein 3.5
BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
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PUMPKIN BLUEBERRY MUFFINS - PUMPKIN 'N SPICE
From pumpkinnspice.com
5/5 (4)Total Time 35 minsCategory Breakfast, DessertCalories 104 per serving
- Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
- Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full.
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