Whole-grain blueberry pumpkin muffins are spiced just right, with blueberries in every bite! Made with simple ingredients, including canned pumpkin and fresh blueberries, they make for a nutritious breakfast or snack any time of year.
July is National Blueberry Month, but let’s be honest, the celebration should be all year-long because there are endless ways to incorporate blueberries for a delicious pop of flavor, nutrition, and boost of blue! If you’re following along on Instagram, then you know this week is #BLUEBERRYWEEK where I’m sharing different ways to incorporate blueberries in meals and snacks.
A classic way to enjoy blueberries are in blueberry muffins. For this blueberry muffin recipe, I’m putting a pumpkin spin on it perfect for summer or fall!
Topped with a cinnamon crumb topping and packed with blueberries in every bite with hints of pumpkin and pumpkin spice, they’ll be your new favorite way to use blueberries.
I’m excited to partner with the U.S. Highbush Blueberry Council on this recipe that combines my love for all things pumpkin and blueberries! I always have a carton of blueberries in my fridge and a can of pumpkin in my pantry, so these muffins are truly the best of both worlds!
Blueberry Nutrition
A one-cup serving of blueberries delivers crave-worthy flavor and beneficial vitamins and minerals, including four essential nutrients – vitamin C, vitamin K, manganese, and fiber – and phytonutrients.
Just one serving provides 16 percent of the daily recommended amount of vitamin C. As you may know, vitamin C is an antioxidant that supports a healthy immune system, helps protect cells from damage caused by free radicals and helps the body to absorb iron from plant-based foods. The body also needs vitamin C to make collagen.
A growing body of scientific evidence demonstrates that blueberries can be part of eating patterns to improve cardiovascular health and support brain health, especially as part of an overall healthy lifestyle. This is super exciting because blueberries are so easy to incorporate into the diet.
Besides washing, they require zero preparation, which makes them an ideal snack, especially when you’re pressed for time. Simply rinse and go! Here are a few ways I like incorporating a boost of blue into my diet daily:
- Sprinkling on top of oatmeal & yogurt
- Simply grabbing a handful right out of the fridge!
- Making a homemade trail mix with dried blueberries, chocolate chips and walnuts
- Adding frozen blueberries to a smoothie to make it extra thick and creamy
- Adding a handful to a grain bowl with quinoa and greens
Check out this post to learn more about the nutrition benefits of blueberries and get inspired so you can incorporate them into snacks and meals!
Frozen Blueberries
Are frozen blueberries just as nutritious? Yes! Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. They’re frozen at the peak of freshness, locking in their healthy goodness. And just like fresh blueberries, frozen blueberries are a good source of fiber. Having frozen blueberries on hand is a huge time-saver since you can buy them well in advance of using them.
Ingredients for whole-grain pumpkin blueberry muffins
- Blueberries – You might be wondering; can you use frozen blueberries in baking? The answer is yes. You can use fresh or frozen in this recipe!
- Pumpkin puree – Pumpkin adds a beautiful texture and flavor to these muffins. Pumpkin puree can also act as a replacement for eggs in baked goods.
- Whole-wheat pastry flour
- Eggs
- Coconut oil
- Light brown sugar or coconut sugar
- Non-dairy milk
- Vanilla extract
- Pumpkin pie spice
- Nutmeg
- Baking powder
- Salt
How to Make Pumpkin Blueberry Bread with this Muffin Batter
You can easily turn these muffins into a pumpkin blueberry loaf simply by lowering the oven temperature to 350 degrees Fahrenheit and increasing the cook time to 50-55 minutes. I recommend using an 8X5 loaf pan.
Healthy Whole-Grain Pumpkin Blueberry Muffins
Ingredients
- for the muffin batter:
- 2 cups + 1 tbsp. whole-wheat pastry flour
- 2 tsp. pumpkin pie spice
- ¼ tsp. nutmeg
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 eggs
- 3/4 cup light brown sugar
- ½ cup coconut oil melted
- ¼ cup non-dairy milk
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 1 ¼ cup blueberries
For the crumb topping:
- 1/4 cup whole-wheat pastry flour
- 1/2 teaspoon pumpkin pie spice
- Pinch of nutmeg
- 1/4 cup packed brown sugar
- 2 tbsp. butter melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
- In a medium bowl, whisk the eggs, brown sugar, coconut oil, milk, vanilla extract, and pumpkin puree.
- In a separate bowl whisk the whole-wheat pastry flour, pumpkin pie spice, baking powder and salt.
- Add the dry ingredients to the wet ingredients, and stir together with a wooden spoon, being careful not to over mix.
- Coat blueberries with 1 tbsp. of flour to prevent them from sinking to the bottom of the batter and fold into mixture.
- Make the crumb topping by combining the flour, pumpkin pie spice, nutmeg, and melted butter. Use your hands or a fork to mix until crumb pieces begin to form.
- Use an ice cream scoop to divide the batter among the muffin tins and sprinkle crumb topping over each one.
- Bake for approximately 25 minutes. A toothpick should come out clean with just a few crumbs attached to indicate doneness.
- Enjoy once cooled and store covered in the fridge for maximum freshness!
More blueberry recipes you’re sure to love:
- Frozen blueberry chocolate nut clusters
- Blueberry lemon energy bites
- Blueberry sweet potato greens & grains bowl
- Blueberry brioche French toast
- Blueberry lemon oatmeal cups
more pumpkin muffins recipes you’re sure to love:
- pumpkin gingerbread muffins {GF & DF}
- pumpkin carrot muffins {GF & DF}
- healthy pumpkin muffins with spiced maple glaze
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