Satisfy your craving for something sweet with these delicious Blueberry Pear muffins with Allspice! These moist and flavorful muffins are made with the finest ingredients like tart blueberries, ripe pears, and a hint of allspice to give them a unique flavor. Perfect for breakfast, snack-time, or dessert, these muffins will be a hit with everyone at your table.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of all of this week’s recipes. All opinions are mine alone.
Do you ever crave something sweet and comforting but don’t want to commit to a whole cake? Look no further than the classic blueberry pear muffins with allspice. This delicious and satisfying treat is perfect for breakfast, a sweet snack, or a light dessert.
It’s also the perfect choice to share with you today as part of #SpringSweetsWeek. Get ready to indulge your sweet tooth with delectable treats all week.
Here’s what I am making:
- Glazed Lemon Ginger Scones (Monday)
- Blueberry Pear Muffins with Allspice (that’s this recipe)
- Super Moist Mango Coconut Cake (Wednesday)
- How to Make Homemade Dragon Fruit Jam (Thursday)
- Strawberry Pink Peppercorn Breakfast Smoothie (Friday)
Table of Contents
- Spring Sweets Week
- Blueberry Pear Muffins with Allspice
- What are Butterscotch Pears?
- What is Allspice?
- What’s a substitute for Allspice?
- Can I use apples instead of pears in this recipe?
- Can you freeze these muffins?
- Ingredients
- How to make Blueberry Pear Muffins with Allspice
- Tips, Tricks, and FAQs
- Looking for more muffin recipes?
- Enter the Giveaway Here
- Printable Blueberry Pear Muffins with Allspice Recipe
- #SpringSweetsWeek recipes for Tuesday
Spring Sweets Week
This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy delicious and mouth-watering spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Our annual event is hosted by the lovely Heather, from Hezzi D’s Books and Cooks and sponsored by these truly generous sponsors: Melissa’s Produce, Anolon, Taylor and Colledge, and Selefina Spices.
Not only did the participating companies send us samples, but they are also providing four awesome prize packages for our event! You can read about those prizes here and enter the giveaway at the end of this post, but for now, let’s talk about muffins made with fresh fruit and spices!
Blueberry Pear Muffins with Allspice
I can’t even tell you how much I loved these blueberry pear muffins when I made them not once, but twice. The fresh fruits keep the muffins moist and tender. The flavor from the allspice gives it such a unique taste that you’ll be asking, “what is that?”
You can freeze the muffins so that you’ll always have some when that craving hits for something sweet. For most of the muffins, I bake I will freeze half otherwise I’ll never get to have any. They go fast in this house. These blueberry pear muffins are no exception. Best to make a double batch!
Fresh muffins in the morning with a cup of coffee sounds like a great way to start the day. Kids will love these fluffy muffins too and won’t even care that they’re healthy.
I used fresh blueberries and Butterscotch pears from Melissa’s Produce, allspice from Selefina Spices, and vanilla bean paste from Taylor & Colledge to make these tasty muffins. The Allspice pulls the moist muffins together without overpowering the blueberry and pear flavors.
What are Butterscotch Pears?
Butterscotch pears are a type of a that is imported from South Korea to Melissa’s Produce. They have the texture and shape of an apple but inside they are all pear. Sweet, crisp, and delicious. They are the best pears, in my opinion, and the season for them is short, so if you see them in the grocery store, grab a few.
For this recipe, you will want your pears to be very ripe. I actually let the pears sit on the countertop for over a week and they were perfect to use in the recipe. Soft to the touch but not mushy and with no bruise spots.
What is Allspice?
Allspice is a spice made from the dried berries of a plant known as Pimenta dioica, which is a member of the myrtle family. The dried allspice berry’s scent is a blend of spices; cinnamon, nutmeg, and cloves. It is not a mix of those individual spices.
What’s a substitute for Allspice?
In place of the Allspice, you can use Cardamom or cinnamon, but I highly recommend you try the allspice. I use it in many recipes calling for cinnamon and in my Swedish meatballs recipe.
Can I use apples instead of pears in this recipe?
Yes, you can use apples to make these muffins. In fact, I think both fruits are interchangeable in many recipes like this pear crumb pie.
Can you freeze these muffins?
As I mentioned, muffins are perfect baked goods to freeze. The best way to freeze the muffins is to be sure they are completely cooled before placing them in a freezer-safe container and then placed in the freezer for up to 3 months. Thaw before eating or reheating.
Ingredients
- 1 cup old fashioned oats
- 1 cup milk
- 1 cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground allspice
- ½ cup brown sugar
- 1 egg
- ¼ cup olive oil
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup fresh pears, diced (about 1 butterscotch pear)
- 1 cup fresh blueberries
How to make Blueberry Pear Muffins with Allspice
Step 1
Preheat oven to 400 degrees F. Lightly spray or grease a muffin tin with nonstick spray. Set aside.
Step 2
In a large mixing bowl, combine oats and milk and let sit 15 minutes.
Step 3
In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, and allspice.
Step 4
In the bowl with the milk and oats, add the olive oil, egg, brown sugar and vanilla and stir to combine.
Step 5
Add flour mixture and stir just until combined. Do not overmix.
Step 6
Gently fold pears and blueberries into the batter. Take care not to crush the blueberries so they do not burst which can cause the batter to become a grayish color.
Step 7
Spoon the batter evenly into the prepared muffin pan and bake for 12 – 15 minutes, or until golden brown, or test with a toothpick or cake tester to see if it’s done.
Step 8
Remove from the oven. Let the muffins cool in the pan 5 minutes before transferring them to a wire rack. Store in an airtight container.
Tips, Tricks, and FAQs
- Use very ripe pears when making this recipe. Any type of pear will work, Anjou pears are delicious in this recipe.
- In place of the pears, you can use apples.
- Frozen blueberries are not recommended as the juices from them will bleed into the batter, causing it to turn a grayish color.
- Substitute the allspice with cinnamon or cardamom.
- Muffins freeze very well. Cool completely before storing in a freezer safe container.
- Try other berries like raspberries or blackberries in place of blueberries.
- Almond extract in place of vanilla is quite delicious.
Looking for more muffin recipes?
- Lemon Coconut Muffins
- Double Chocolate Peanut Butter Muffins
- Sugar-Free Banana Muffins
- Homemade Jumbo Upside Down Pineapple Muffins
Enter the Giveaway Here
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Printable Blueberry Pear Muffins with Allspice Recipe
Blueberry Pear muffins with Allspice
Ingredients
- 1 cup old fashion oats
- 1 cup milk
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground allspice
- ½ cup light brown sugar
- 1 egg
- ¼ cup olive oil
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup fresh diced pears (about 1 butterscotch pear)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F. Lightly spray or grease a muffin tin with nonstick spray. Set aside.
- In a large mixing bowl, combine oats and milk and let sit 15 minutes.
- In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, and allspice.
- In the bowl with the milk and oats, add the olive oil, egg, brown sugar and vanilla and stir to combine.
- Add dry ingredients and stir just until combined. Do not overmix.
- Gently fold pears and blueberries into the batter. Take care not to crush the blueberries so they do not burst which can cause the batter to become a grayish color.
- Spoon the batter evenly into the prepared muffin pan and bake for 12 – 15 minutes.
- Remove from the oven. Let the muffins cool in the pan 5 minutes before transferring them to a cooling rack. Store in an airtight container.
Notes
- Use very ripe pears when making this recipe.
- In place of the pears, you can use apples.
- Frozen blueberries are not recommended as the juices from them will bleed into the batter, causing it to turn a grayish color.
- Substitute the allspice with cinnamon or cardamom.
- Muffins freeze very well. Cool completely before storing in a freezer safe container.
- Try other berries like raspberries or blackberries in place of blueberries.
- Almond extract in place of vanilla is quite delicious.
#SpringSweetsWeek recipes for Tuesday
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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #SpringSweetsWeek recipes. All opinions are my own.
The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors.
The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Such a simple and delicious recipe! I love the way you have explained it all!
Thank you!