1-First, get your oven and tools ready. Preheat your oven to 425°F and line two 12-count muffin pans with paper liners or grease them with non-stick spray. This high start helps create that perfect muffin top. Have all your ingredients measured out for smooth sailing you’ll mix flour, sugar, eggs, pumpkin, and blueberries as listed above.

2-Next, combine the dry ingredients. In a medium bowl, mix 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves. Stir them well to ensure even flavor in every bite. This blend of spices and leaveners is what gives your muffins their rise and cozy taste.

3-Now, handle the wet ingredients. In a large bowl, whisk 2 eggs, 2 teaspoons vanilla extract, 1½ cups pure pumpkin, and ¾ cup melted coconut oil or vegetable oil until smooth. The pumpkin adds moisture and a natural sweetness, while the oil keeps things tender. Pour this mixture into the dry ingredients and stir gently until just combined don’t overmix to avoid tough muffins.

4-Time to add the star of the show. Gently fold in 1 cup fresh or frozen blueberries, tossing them in a bit of flour first to keep them from sinking. This step ensures even distribution and prevents any color bleed if you’re using frozen ones. Spoon the batter into the muffin cups, filling each about three-quarters full for the ideal size.

5-Finally, bake and cool. Bake at 425°F for 5 minutes, then lower the temperature to 375°F without opening the door. Continue baking for 18-20 minutes or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack. This method, along with tips like not overmixing, helps achieve a soft and fluffy texture that’s irresistible.