Pumpkin Blueberry Muffins

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 8 T unsalted butter, melted and cooled
  • 3/4 cup packed brown sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 heaping cup fresh or frozen (thawed) blueberries

These muffins make an unusual pairing of pumpkin and blueberries, but do they ever taste good!  Great to make on a crisp fall morning!

Preheat oven to 400°F.  Grease muffin tins (use a 12 cup tin or equivalent).  Whisk together flours, baking powder, baking soda, spices, and salt in a large bowl.  In a separate bowl, whisk together the melted butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla.  Add to dry ingredients and stir to just combine.  Gently fold in blueberries.  Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Cool on a wire rack.

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