Blueberry Pumpkin Southern Comfort Muffins

chris elizondo


Most of u have probably noticed by now that my original bakery recipes all have a tad bit of adult spirits in them .. my pumpkin blueberry muffins are no different. The southern comfort adds a nice perk to the pumpkin and who doesn't love blueberries in a muffin? Fall will be here before u kno it, so start practicing -and eating- these muffins now Enjoy!

★★★★★ 2 votes
15 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Who knew that blueberries and pumpkin would go so well together? These muffins are really moist and flavorful - sure to make your fall afternoon even better.


3 c
all purpose flour
4 tsp
baking powder
1 tsp
1 tsp
ground cinnamon
1/2 tsp
3/4 c
1/2 tsp
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


1Preheat 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).
2In large bowl, gently mix flour, baking powder salt, cinnamon, cloves and nutmeg til combined.
3In medium bowl, whisk together eggs and sugar til combined. Mix in oil, milk, vanilla extract and Southern Comfort. Fold in pumpkin.
4Fold wet ingredients into dry and mix gently til just incorporated. Batter will be lumpy. DONT over mix. Fold in blueberries, giving batter a stir or two.
5Pour batter into tins filling all the way up to just under the top of the muffin tin edge. Sprinkle with coarse sugar and bake at 425 for 5 mins. Reduce the heat to 375 and bake for 25 mins or until golden brown. The heat burst at the beginning is going to make those muffin tops rise up nice and high! Enjoy!

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch