Blueberry Pumpkin muffins are a delicious fall treat that you can serve for breakfast or dessert. This recipe is easy to make and has just the right balance of flavors. They’re also great to freeze and keep on hand for busy mornings when you need something quick, nutritious, and tasty!
Blueberry Pumpkin Muffins recipe: http://www.pumpkinnooker.com/2011/10/blueberry-pumpkin-muffins-recipe/
prep: 15 mins cook: 20 mins additional: 5 mins total: 40 mins Servings: 12 Yield: 12 muffins
2 teaspoons baking powder
¾ cup quick cooking oats
¾ cup all-purpose flour
½ cup canned pumpkin
¾ teaspoon salt
¾ cup fresh blueberries or frozen blueberries, thawed
½ teaspoon ground cinnamon
? cup white sugar
½ cup milk
½ teaspoon nutmeg
¼ cup butter, melted
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Per Serving: 146 calories; protein 2.6g; carbohydrates 23.5g; fat 5g; cholesterol 26.5mg; sodium 264.9mg.