Blueberry muffins are my all time favorite snack. I love the bakery style muffins with the sugary tops! Big juicy pieces of fruit in every bite make them healthy though… right?
When I partnered with Macon Appliance Mart I knew I wanted to incorporate my favorite blueberry muffin recipe. This time I added pumpkin and pumpkin pie spice to give it some fall vibes. I’ve always loved mixing blueberry pie filling with frozen or fresh blueberries for a little extra sweetness! These jumbo muffins will be a breakfast (or snack!) to remember this holiday season!
I’m just going to keep this post short and sweet because these really are just so simple! This is one of my favorite recipes to pull out when we have company. Most of the time we have the ingredients in the pantry and it is super easy to throw them together!
Pumpkin Blueberry Muffins
Recipe Type: Muffins, Breakfast
Author: Kellie Rice
Bakery style jumbo pumpkin blueberry muffins.
1 can of blueberry pie filling (rinsed and drained)
1 cup of frozen or fresh blueberries
1/4 cup of pumpkin puree
1/2 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
1/2 cup of milk room temp
extra sugar or brown sugar for topping
Preheat oven to 350 degrees
In a mixing bowl stir the butter and sugar
Add in the eggs and vanilla
Mix in the pumpkin
Add the blueberry filling and frozen/fresh blueberries
Mix in the dry ingredients on low – flour, pumpkin pie spice, baking powder, salt
Finish with the milk and stir lightly until just combined
Pour into jumbo muffin tins
Top with sugar
Bake until golden brown about 20-25 minutes
Just a few tips to make sure they come out perfect every time!
As you know I was lucky enough to bake these muffins in a Viking Range kitchen. I tried baking them in a convection oven and a regular oven both at 350. The muffins almost doubled in size in the convection oven and were so light and airy. They came out slightly denser in the regular oven, but were super moist. I think the moral of the story is Viking just has awesome ovens, but if you have access to a convection oven definitely try it out!
Room temp ingredients – this always works for me. When ingredients are all the same temperature they just mix together so easy.
Rising the pie filling- I know this part seems strange, but I promise it is important! One you are taking off all that extra sugar and two you are controlling the moisture you are adding into the batter.
Fresh or frozen blueberries? Honestly either work just fine. I personally buy fresh blueberries then freeze them. I want them to hold their shape as long as possible in the muffins.
Final sprinkle of sugar- natural sugar works the best, but I usually use brown sugar just because I always have it on hand.
For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!
I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!
Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste. I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!
I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!
Double Chocolate Chip Muffins
Recipe Type: Breakfast, Baking
Author: Kellie Rice
Double chocolate chip muffins packed with ooey gooey chocolate flavor without being too sweet.
2 cups of flour
1 cup of sugar
1 cup of Rodelle Gourmet Baking Cocoa
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 stick (1/2 cup) melted butter
2 cups of full fat unflavored greek yogurt
2 tbsp of Rodelle Vanilla Paste
3 egg yolks (you can switch for 2 whole eggs, but the yolks provide a richer chocolate flavor)
1 1/2 cups of chocolate chips
Extra chocolate bits or sugar for the tops
Preheat the oven to 375 degrees
In a large mixing bowl add in all the dry ingredients
Stir to incorporate the dry ingredients
Add in the wet ingredients and mix on low until everything is combined
The batter will be thick (like a brownie batter)
Fill a jumbo muffin tin 3/4 of the way then top with extra chocolate or finishing sugar
Bake for 15 minutes or until the muffins slightly rise and no longer jiggle
If you poke the top with a tooth pick if should come out clean
If you love chocolate this is definitely the recipe for you! If you try out this recipe please tag me @kelliericecakes so I can see your recreation!
These muffins are a breakfast lover’s dream come true. Packed with oats, brown sugar, and organic strawberry jam they are like a little bowl of oatmeal on the go. Fun fact- I hate the texture of oatmeal. I love the way it smells and the yummy flavors of oats, but the gummy texture is incredibly unappealing to me. I wanted to create a way to have the delicious oatmeal flavors I dreamed of without actually having a bowl of oatmeal. The best part about this recipe is the flavors are interchangeable. You can add any fruit and jam combo. Or even hazelnut spread with chocolate chips. The possibilities are endless.
I sprinkled the tops with granulated sugar for a crunch, but I recommend using natural sugar. The large chunked brown sugar. Make sure to let these muffins cool down a lot before eating. If you try and eat them fresh from the oven (like me) the muffin will stick to the wrapper and start to break the muffin apart. These muffins are great alone, but I love them with a little bit of salted butter.
Oatmeal Strawberry Jam Breakfast Muffins
Recipe Type: Muffins
Oatmeal and Strawberry Jam Breakfast Muffins
1 1/2 cup of flour
1 cup of oats (not quick oats)
1/2 tsp salt
2 tsp baking powder
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup of whole milk
2 tbsp canola oil
1/2 cup of organic strawberry jam
Preheat the oven to 425 degrees.
In a large mixing bowl whisk flour, oats, salt, baking powder and cinnamon.
Add in milk, oil, and the egg beaten.
Stir gently until flour just disappears.
Add in strawberry jam.
Lightly mix throughout.
Tip* If jam is room temp it will melt into the batter a lot easier.
Fill lined muffin tins 3/4 of the way. Top with a sprinkle of sugar.
Bake for 15 minutes or until golden brown.
Let cool completely before eating.
Don’t forget to slather these muffins with your condiment of choice! Cream cheese, butter, more strawberry jam! These keep for 3 days in a ziplock bag once cooled. Let me know if you try these! I would love pictures! Tag me #kelliericecakes