Pumpkin Blueberry Muffins
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Recipe type: Muffins, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Bakery style jumbo pumpkin blueberry muffins.
Ingredients
  • 1 can of blueberry pie filling (rinsed and drained)
  • 1 cup of frozen or fresh blueberries
  • ¼ cup of pumpkin puree
  • ½ tsp of salt
  • 2 tsp vanilla extract
  • 1 tbsp of pumpkin pie spice
  • 2 tsp of baking powder
  • 2 cups of AP flour
  • 1 stick of soft butter
  • 1 cup sugar
  • 2 eggs room temp
  • ½ cup of milk room temp
  • extra sugar or brown sugar for topping
Instructions
  1. Preheat oven to 350 degrees
  2. In a mixing bowl stir the butter and sugar
  3. Add in the eggs and vanilla
  4. Mix in the pumpkin
  5. Add the blueberry filling and frozen/fresh blueberries
  6. Mix in the dry ingredients on low - flour, pumpkin pie spice, baking powder, salt
  7. Finish with the milk and stir lightly until just combined
  8. Pour into jumbo muffin tins
  9. Top with sugar
  10. Bake until golden brown about 20-25 minutes
Recipe by Kellie Rice Cakes at http://kelliericecakes.com/pumpkin-blueberry-muffins/