Blueberry Pumpkin Muffins

Blueberry Pumpkin Muffins

This blueberry pumpkin muffins recipe with chewy oatmeal is accented with ground nutmeg and ground cinnamon for a good-for-you and tasty treat.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
146 Calories

Recipe Instructions

Step 1
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
Step 3
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.

Ingredients

  • 1 egg
  • 2 teaspoons baking powder
  • 0.5 cup milk
  • 0.5 teaspoon ground cinnamon
  • 0.75 cup all-purpose flour
  • 0.75 teaspoon salt
  • 0.25 cup butter, melted
  • 0.66666668653488 cup white sugar
  • 0.75 cup quick cooking oats
  • 0.5 cup canned pumpkin
  • 0.5 teaspoon nutmeg
  • 0.75 cup fresh blueberries or frozen blueberries, thawed

Categories

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