Pumpkin & Blueberry Muffins - Welch's
homemade blueberry muffins with milk and berries in baking dish

Pumpkin & Blueberry Muffins

Serves: 12Prep Time: 15 minutesTotal Time: 35 minutes

A sweet and delicious way to start the day, or the perfect afternoon snack? We say both! This frozen blueberries recipe combines the fresh taste of berries with heart-healthy oats for a treat that will keep you going all day.


3/4 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup white sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1 tbsp of Welch’s Blueberry Jam
1/4 cup butter, melted
3/4 cup of Welch’s Frozen Blueberries, thawed


1. Preheat oven to 400℉ (200℃) Grease and flour a muffin tin or use paper liners.

2. In a medium bowl, combine the flour, oats, sugar, baking powder, salt, cinnamon and nutmeg. Set aside.

3. In a large bowl, combine the pumpkin, milk, egg, jam, blueberries and butter. Gradually incorporate the dry mixture into the wet mixture and stir until just combined. Spoon batter evenly into prepared muffin tin.

4. Bake 20 minutes, until tops spring back when lightly pressed.