Pumpkin Blueberry Muffins w/ Flax Seed

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 115.2
  • Total Fat: 3.6 g
  • Cholesterol: 8.7 mg
  • Sodium: 139.4 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Pumpkin Blueberry Muffins w/ Flax Seed calories by ingredient
Report Inappropriate Recipe

Submitted by:


These are yummy fall treats! These are yummy fall treats!
Number of Servings: 24


    For Muffins:
    1 2/3 Cup Flour
    1/3 cup butter
    1/2 tsp. salt
    1 1/2 cup frozen blueberries
    1/4 cup evaporated milk
    1/2 tsp baking powder
    1 Tbsp. MILLED flax seed
    3 Tbsp. Water
    1/2 tsp Allspice
    1 tsp baking soda
    1 cup brown sugar
    1 tsp. cinnamon
    1 cup canned pumpkin (NOT pumpkin pie)

    For Streusel Topping:
    2 Tbsp. flour
    2 Tbsp. Sugar
    1/4 tsp. Cinnamon
    1 Tbsp. Butter


I always suggest putting them in muffin cups. Less cleanup and no worries of losing blueberries!


In a large bowl mix flour, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. In a small bowl blend pumpkin and milk. In a separate large bowl cream butter and sugar. Add flax seed and water and beat until fluffy. Alternate flour and pumpkin mixture. Beat well. Combine blueberries with 1 Tbsp. flour. Stir/Fold in. Spoon into muffin cups & sprinkle with streusel.

In small bowl combine flour, sugar and cinnamon. Cut in butter until mixture is a crumble.

Bake at 350 for 35-40 min.

Serving Size: Make 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user HEATHERSNYDER.

Rate This Recipe