My Danish Kitchen

Blueberry-Pumpkin Muffins

Here in Virginia we get some of the most beautiful days from mid September to late October. The temperature have changed from hot to perfect, and it’s time for Fall colors, pumpkins and Halloween. And so we must have  a pumpkin recipe! I came across this recipe and at first I didn’t think blueberries and pumpkin would compliment each other, but they do, and the oat topping brings an extra layer of delish to these tender muffins. So if you like, give them a try and enjoy your Fall 🎃🍁

Blueberry-Pumpkin Muffins (makes 15 muffins)

Ingredients:

2 1/2 cups all-purpose flour (340 g)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk (155 ml)

1/2 cup canned pumpkin (130 g)

1 teaspoon vanilla sugar

1/2 cup unsalted butter, at room temperature (112 g)

1/2 cup sugar (105 g)

1/4 cup packed brown sugar (40 g)

2 eggs, at room temperature

1/2 cup fresh blueberries (90 g)

For topping:

3 tablespoons unsalted butter (40 g)

1/4 cup packed brown sugar (40 g)

2 tablespoons old-fashioned oats (15 g)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3-4 teaspoons all-purpose flour

Directions:

Preheat oven to 350 degrees F (176 degrees C). Line muffin tin with paper liners.

In a medium bowl combine flour, baking powder, salt and baking soda, set aside.

In a small bowl combine buttermilk, pumpkin and vanilla, set aside.

In a large bowl beat butter, sugar and brown sugar until light and creamy. Add eggs, one at the time, beating after each. On low speed add alternatively flour mixture and buttermilk mixture in small increments. Beat just until combined, batter with be somewhat stiff. Fold in blueberries.

Drop spoonfuls of batter into muffin liners filling each 2/3 full.

For topping: melt butter in microwave and add to brown sugar, oats, cinnamon and salt. Stir well. Add flour and stir to thicken. Sprinkle topping over muffin batter.

Bake in preheated oven for 18-21 minutes or until a toothpick comes out clean. Cool in muffin baking tin on a cooling rack for 5 minutes before taking muffins out of baking tin. Serve warm or at room temperature. Enjoy

Source: slightly adapted from Better Homes and Gardens magazine.