Blueberry Pumpkin Muffins

          

These are unexpectedly yummy. And very good for you too!

Original recipe makes 12 muffins

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

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  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.

Nutrition

Calories: 146 kcal
Carbohydrates: 23.5 g
Cholesterol: 29 mg
Fat: 5 g
Fiber: 1.5 g
Protein: 2.6 g
Sodium: 265 mg

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