Blueberry Pumpkin Muffins
Description
This blueberry pumpkin muffins recipe with chewy oatmeal is accented with ground nutmeg and ground cinnamon for a good-for-you and tasty treat.
Ingredients
•
3/4 cup all-purpose flour
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3/4 cup quick cooking oats
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2/3 cup white sugar
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon nutmeg
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1/2 cup canned pumpkin
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1/2 cup milk
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1/4 cup butter, melted
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1 egg
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3/4 cup fresh blueberries or frozen blueberries, thawed
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
2
Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
3
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.