blueberry pumpkin southern comfort muffins

★★★★★ 3 Reviews
Chelipepper avatar
By chris elizondo
from Chicago, IL

Most of you 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 you know it, so start practicing - and eating- these muffins now. Enjoy!

Blue Ribbon Recipe

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 your fall afternoon even better.

— The Test Kitchen @kitchencrew
serves 12
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For blueberry pumpkin southern comfort muffins

  • 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 lg
    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
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How To Make blueberry pumpkin southern comfort muffins

  • 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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