Imagine biting into a muffin that's not just a ordinary breakfast treat, but a culinary adventure that dances between sweet and nutty perfection! These Blueberry Pumpkin Seed Muffins are about to revolutionize your morning routine, offering a delightful blend of juicy blueberries and crunchy pumpkin seeds that will make your taste buds sing with joy. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves incredible homemade baked goods, this recipe is your ticket to breakfast bliss!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Snack
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin seeds
- 1 cup blueberries
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a separate medium bowl, mix the sugar, milk, vegetable oil, and egg until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, stirring just until the batter is combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the blueberries and pumpkin seeds, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle additional pumpkin seeds on top of each muffin for extra crunch and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Always use room temperature ingredients to ensure smooth mixing and better texture.
- Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins.
- For extra flavor, try toasting the pumpkin seeds lightly before adding them to the batter.
- Use fresh blueberries when possible, but frozen work well too - just don't thaw them before adding.
- Check your muffins a few minutes early to prevent overcooking - every oven is slightly different.
- For a healthier version, you can substitute half the all-purpose flour with whole wheat flour.
- Want to make them extra special? Add a sprinkle of turbinado sugar on top before baking for a beautiful, crunchy finish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 25mg
