Spicy Blueberry Muffins

    35 minutes

    You'll be surprised how the addition of some cooked pumpkin to a blueberry muffin really improves the taste. Perfect for a cold autumn day!

    129 people made this

    Serves: 12 

    • 3/4 cup (90g) plain flour
    • 3/4 cup quick cooking oats
    • 2/3 cup white sugar
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 cup cooked and mashed or pureed pumpkin
    • 1/2 cup (125ml) milk
    • 1 egg
    • 65g butter, melted
    • 3/4 cup fresh blueberries or frozen blueberries, thawed

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200C. Grease and flour muffin tray or use paper liners.
    2. 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.
    3. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

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    Reviews in English (113)


    These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast!  -  22 Jan 2008  (Review from Allrecipes USA and Canada)


    I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I baked only 8 muffins based upon the volume of batter. I could have made a dozen, but I prefer larger muffins. These turned out very well and were quick to make. I think you will be pleased too.  -  20 Oct 2007  (Review from Allrecipes USA and Canada)


    Yesterday's jack-o-lantern is today's muffins. :-) DELICIOUS!! The best thing is, it doesn't use a full can of pumpkin, so I can make another batch right away. I also subbed 1/4 cup of brown sugar instead of all white and baked 25 minutes at 350 instead of 400. Also didn't bother to thaw the blueberries, but it worked fine. Moist, delectable and perfect post-Halloween breakfast or snack. Thanks!!!!  -  01 Nov 2007  (Review from Allrecipes USA and Canada)