Name: Blueberry Pumpkin Muffins
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 3/4 cup quick cooking oats; 2/3 cup white sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/2 cup canned pumpkin; 1/2 cup milk; 1 egg; 1/4 cup butter, melted; 3/4 cup fresh blueberries or frozen blueberries, thawed

Servings: 4 persons

3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed

1
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2
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.
3
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blueberry Pumpkin Muffins

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