BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS

Blueberry Pumpkin Southern Comfort Muffins image

Provided by chris elizondo

Time 40m

Number Of Ingredients 16

3 c all-purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp cloves
3/4 c sugar
1/2 tsp nutmeg
3 Tbsp Southern Comfort (optional, but recommended :p)
1 tsp vanilla extract
1/4 c brown sugar
2 large eggs, room temperature
1 c milk, room temperature
1/2 c canola oil
1 c canned pumpkin
1 c frozen or fresh blueberries
coarse sugar for sprinkling

Steps:

1. Preheat over to 425 degrees. Spray a muffin tin with cooking spray (I recommend using a king-size muffin tin as we are baking these to bake up high, but this will work in a regular tin as well).
2. In a large bowl, gently mix flour, baking powder salt, cinnamon, cloves, and nutmeg until combined.
3. In a medium bowl, whisk together eggs, sugar, and brown sugar until combined. Mix in oil, milk, vanilla extract, and Southern Comfort. Fold in pumpkin.
4. Fold wet ingredients into dry and mix gently until just incorporated. The batter will be lumpy. DON'T over mix.
5. Fold in blueberries, giving the batter a stir or two.
6. Pour batter into tins filling all the way up to just under the top of the muffin tin edge. Sprinkle with coarse sugar.
7. Bake at 425 for 5 mins. Reduce the heat to 375 and bake for 25 mins or until golden brown.
8. The heat burst at the beginning is going to make those muffin tops rise up nice and high. Enjoy!