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Blueberry Pumpkin Muffins

SUBMITTED BY: CKLEWIS  PHOTO BY: SweetToothTiff 

"These are unexpectedly yummy. And very good for you too!"
Blueberry Pumpkin Muffins Recipe
RECIPE RATING:
This recipe has been rated 46 times with an average star rating of 4.4
Read Reviews (36)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  40 Min
Original recipe yield 12 muffins

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Hot Non-Alcoholic Coffee

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on jan. 22, 2008 by jrbaker 
These are VERY good with a few modifications (the only reason I can't give them 5 stars!). ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on oct. 20, 2007 by Anastasia 
I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on nov. 1, 2007 by Phyllis 
Yesterday's jack-o-lantern is today's muffins. :-) DELICIOUS!! The best thing is, it doesn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on oct. 30, 2007 by LNMNS 
Great! I used 1/4 c whole wheat flour and 1/2 c all purpose and I used 2 tbsp butter and 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on oct. 21, 2007 by WYATTDOGSTER 
Delicious and moist. I added the blueberries to the batter after filling 3 muffin cups for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on feb. 12, 2008 by pachef 
I thought these were great, as did my husband who doesn't like pumpkin and my 2-year old... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed on oct. 22, 2007 by Mackattack 
Great muffins for a brisk fall day! They were very sweet so I would recommend using less... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on nov. 18, 2008 by e_rika2228 
I made these amazing little muffins this past weekend. My only issue is they tasted a tad on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on jan. 11, 2008 by Sheri S. 
These were good muffins. I wouldn't have thought to put blueberries with pumpkin but the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on apr. 1, 2008 by Renee 
Pleasantly surprised at how good these were. The flavors went together wonderfully. Thank... MORE

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Recipe Submitter:

Cooking Level: Intermediate

Home Town: Taylors, South Carolina, USA

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Nutritional Information
Blueberry Pumpkin Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 146

  • Total Fat: 5g
  • Cholesterol: 29mg
  • Sodium: 265mg
  • Total Carbs: 23.5g
  •     Dietary Fiber: 1.5g
  • Protein: 2.6g

VIEW DETAILED NUTRITION

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