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10 Sept - Blueberry Pumpkin Muffins

by Kaitlyn Clinkscales on September 10, 2022



  • 2.5 cup all purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup buttermilk
  • 1/2 cup canned pumpkin
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1/2 cup fresh blueberries

Almond oal streusel (recommended but not required)

  • 1/4 cup packed brown sugar
  • 2 tbsp rolled oats
  • 2 tbsp sliced almonds
  • 4 tsp all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp melted butter
  1. Preheat oven to 350F. Prepare 12 muffin cups with cooking spray or baking papers.
  2. Stir together first four ingredients (flour, baking powder, salt, baking soda) in one bowl. 
  3. In another bowl, combine buttermilk, pumpkin, vanilla.
  4. In ANOTHER bowl (or stand mixer) cream butter and both sugars together until fluffy. Add eggs, one at a time, and beat in. 
  5. Add flour mixture and buttermilk mixture alternately, combining well each time.
  6. Fold in blueberries.
  7. *If you want to add the almond oat streusel, add now. Mix together all streusel ingredients, then spoon small amount on top of each. 
  8. Fill the muffin cups (they will be slightly too full). Bake 25 minutes.



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