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Get ahead with lunch-box snacks and whip up a batch of these pumpkin and blueberry muffins. Once cooled, you can freeze them for up to 3 months.

  • Serves12
  • Cook time30 minutes
  • Prep time5 minutes
Muffins served on a cooling tray and on a small serving plate


  • 2 cups (300g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 1 1/2 cups coarsely grated Kent pumpkin
  • 1 tsp ground cinnamon
  • 150g fresh or frozen blueberries
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (125ml) vegetable oil or canola oil
  • 3/4 cup (185ml) buttermilk
  • 1/2 cup (65g) toasted muesli
  • Blueberries, extra, to sprinkle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
  2. Step 2

    Combine the flour, sugar, pumpkin, cinnamon and blueberries in a large bowl. Whisk the egg, oil and buttermilk in a jug. Add the egg mixture to the pumpkin mixture in the bowl and stir with a wooden spoon until just combined (don’t overmix).
  3. Step 3

    Divide mixture among the paper cases. Sprinkle with the muesli and extra blueberries. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature.