Blueberry Pumpkin Muffins

Blueberry Pumpkin Muffins

102
CKLEWIS 1

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

Ingredients 40 m {{adjustedServings}} servings 146 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Apple Strudel Muffins

See how to make apple muffins with a crumbly cinnamon topping.

Raspberry Lemon Muffins

A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 102

  1. 128 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
jrbaker
1/22/2008

These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast!

Anastasia
10/20/2007

I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I baked only 8 muffins based upon the volume of batter. I could have made a dozen, but I prefer larger muffins. These turned out very well and were quick to make. I think you will be pleased too.

Phyllis
11/1/2007

Yesterday's jack-o-lantern is today's muffins. :-) DELICIOUS!! The best thing is, it doesn't use a full can of pumpkin, so I can make another batch right away. I also subbed 1/4 cup of brown sugar instead of all white and baked 25 minutes at 350 instead of 400. Also didn't bother to thaw the blueberries, but it worked fine. Moist, delectable and perfect post-Halloween breakfast or snack. Thanks!!!!