1-Step 1: 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 initial temperature helps create that perfect muffin top you crave. Have all your ingredients measured out for smooth sailing.

2-Step 2: In a medium bowl, combine 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 together until everything is evenly mixed, which ensures your pumpkin blueberry muffins rise just right.

3-Step 3: In a large bowl, whisk 2 eggs, 2 teaspoons vanilla extract, 1½ cups pure pumpkin, and ¾ cup melted coconut oil or vegetable oil. Blend until smooth this step brings out the creamy texture that makes these muffins so moist. Remember, fresh or canned pumpkin works wonders here.

4-Step 4: Add the dry ingredients to the wet ones and stir just until combined don’t overmix to keep your pumpkin blueberry muffins fluffy. Gently fold in 1 cup fresh or frozen blueberries, tossing them in a bit of flour first if you want to stop them from sinking. This little trick keeps the berries evenly distributed.

5-Step 5: Spoon the batter into the muffin cups, filling each about three-quarters full. Bake at 425°F for 5 minutes, then lower the temperature to 375°F without opening the oven door. Continue baking for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes before removing them.