Blueberry Pumpkin Muffins
Take 1
If you're like me, you usually skip all the cutesie anecdotes and just go right to the recipe. But see, if you do that, you will miss the fact that I tried this recipe three times before I got muffiny looking things.
My First Attempt
Take 2
Yep. Those aren't them. Those are my first muffins. They don't really look like muffins. But they tasted delicious!
We had a guest staying at our house when I made them. He was diabetic, and didn't usually partake in the foods I consider worth eating. But these have no sugar in them (except in the topping), and he LOVED them. I spent the night at a friend's house, and when I came home the next day there were only 2 left!
Taste trumps appearance, he decided. I decided they were not quite photo worthy. Plus, I don't want to send poor unsuspecting people off with a muffin recipe that will fall apart when they try to take them out of the tins. Our guest suggested I add cement. Thankfully, I know a little more about cooking than he does.
Three Cheers for Blue and Orange!
A Recipe of My Own
Maybe it's because I just graduated from college and want to believe that I now know everything, but I don't like having to take advice from other people. That's not good. Take advice from people! (That is my advice to you).
I imagine that I am also an expert cook (with all my years of experience), and can simply make up my own recipes. Now don't freak out; I used a couple of other recipes as references. But this is why it did take me three tries to get my muffins to look like muffins.
While I was making these, I was very careful to follow the recipe exactly. Because if the recipe says it, it must be right!
However...that is probably not the most sound idea when your recipe looks like this:
Fear Not
I did it! I was so proud of myself. I made muffins that look like muffins. And they taste good, too. Seriously, they are good. There are juicy blueberries that juxtapose the bready pumpkinyness, and the amazing cinnamon crumb topping (I did not make up that recipe), that adds the perfect amount of extra sweetness.
I like them. I certainly hope you are as excited about them as I am after you try them.
Rate this Recipe
Blueberry Pumpkin Muffins
- 1 egg
- 1/2 cup applesauce
- 1/2 cup canned pumpkin
- 1/3 cup milk
- 2 T vegetable oil
- 3/4 cup blueberries
- 1 1/4 cup flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- Heat oven to 400 F. Line 12 muffin tins and grease the liners.
- In a large bowl, beat the egg.
- Mix in applesauce, pumpkin, milk and oil.
- Gently add blueberries to the mixture.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and ginger.
- Slowly add the dry ingredients to the wet ingredients. Do not over mix.
- Scoop a spoonful into each muffin tin. Top each with crumb topping.
- Bake at 400 F for 18-20 minutes. Muffins are done when a toothpick inserted into the middle comes out clean. Remove from oven, and place the muffins on a cooling rack.
Cinnamon Crumb Topping
3/8 cup flour
1/4 cup light brown sugar
1/4 tsp cinnamon
1/8 cup butter, melted
In a small bowl, combine the flour, sugar, and cinnamon. Stir in the butter, and use your fingers to crumble the mixture.
