Blueberry Pumpkin Southern Comfort Muffins Recipes

BLUEBERRY PUMPKIN MUFFINS

Blueberry Pumpkin Muffins image

These are unexpectedly yummy. And very good for you too!

Provided by CKLEWIS

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1 egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
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.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g

BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS

Blueberry Pumpkin Southern Comfort Muffins image

Who knew that blueberries and pumpkin would go so well together? These pumpkin muffins are different but so good. They are slightly dense but moist and don't have a ton of blueberries but enough to know they're there. Southern Comfort adds a unique flavor to the muffin. Coarse sugar on top is a nice crunchy touch. These will make...

Provided by chris elizondo

Categories Other Breakfast

Time 40m

Number Of Ingredients 16

Ingredients

3 c all-purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp cloves
3/4 c sugar
1/2 tsp nutmeg
3 Tbsp Southern Comfort (optional, but recommended :p)
1 tsp vanilla extract
1/4 c brown sugar
2 large eggs, room temperature
1 c milk, room temperature
1/2 c canola oil
1 c canned pumpkin
1 c frozen or fresh blueberries
coarse sugar for sprinkling

Steps:

1. Preheat over to 425 degrees. Spray a muffin tin with cooking spray (I recommend using a king-size muffin tin as we are baking these to bake up high, but this will work in a regular tin as well).
2. In a large bowl, gently mix flour, baking powder salt, cinnamon, cloves, and nutmeg until combined.
3. In a medium bowl, whisk together eggs, sugar, and brown sugar until combined. Mix in oil, milk, vanilla extract, and Southern Comfort. Fold in pumpkin.
4. Fold wet ingredients into dry and mix gently until just incorporated. The batter will be lumpy. DON'T over mix.
5. Fold in blueberries, giving the batter a stir or two.
6. Pour batter into tins filling all the way up to just under the top of the muffin tin edge. Sprinkle with coarse sugar.
7. Bake at 425 for 5 mins. Reduce the heat to 375 and bake for 25 mins or until golden brown.
8. The heat burst at the beginning is going to make those muffin tops rise up nice and high. Enjoy!

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