BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
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Thandi
[email protected]These muffins were delicious! I loved the moist texture and the perfect balance of sweetness and spice.
Martin Dias
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra milk or yogurt next time.
Alex The Hurt
[email protected]These muffins were so easy to make and they turned out perfectly! I'll definitely be making them again.
Chrisnelyn Sumaya
[email protected]These muffins were a bit too crumbly for my taste. I think I'll try using a different recipe next time.
Mai Alaa
[email protected]I made these muffins with gluten-free flour and they turned out great! Definitely a keeper recipe.
Tohin Molla
[email protected]These muffins were a bit too dense for my taste. I think I'll try using a different recipe next time.
Malo Tea
[email protected]I added a streusel topping to these muffins and they were amazing! Definitely recommend.
Nevaeh Johnson
[email protected]These muffins were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Luan Du plessis
[email protected]I wasn't sure how I would like the pumpkin and blueberry flavor combination, but I was pleasantly surprised. These muffins were delicious!
William Templeton
[email protected]These muffins are so moist and fluffy! I love the combination of blueberries and pumpkin.
Steve Gipson
[email protected]I've made these muffins several times now and they always turn out perfectly. They're my go-to recipe for a quick and easy breakfast or snack.
Shahid Mayo
[email protected]Overall, I thought these muffins were just okay. They were a bit bland and didn't have much flavor.
Seraphim Boerding
[email protected]I made these muffins for my kids' school bake sale and they were a huge success! The kids loved them.
Chulbul Chulbul
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra oil or butter next time.
Dareen Khirfan
[email protected]Easy to make and delicious! I'll definitely be making these again.
Sameer Pariyar
[email protected]I'm not usually a fan of pumpkin muffins, but these were surprisingly good. The blueberries added a nice pop of flavor and sweetness.
Chamoth Bhashitha
[email protected]These blueberry pumpkin muffins were a hit at my brunch party! They were moist and flavorful, with the perfect balance of sweetness and spice.