Blueberry Pumpkin Muffins Recipe
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Blueberry Pumpkin Muffins

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

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (81)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 12 muffins
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 146 | Total Fat: 5g | Cholesterol: 29mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 22, 2008 by jrbaker Supporting Member (Click to learn more about Supporting Membership)  view full review
These are VERY good with a few modifications (the only reason I can't give them 5 stars!). ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 20, 2007 by Anastasia   view full review
I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 1, 2007 by Phyllis   view full review
Yesterday's jack-o-lantern is today's muffins. :-) DELICIOUS!! The best thing is, it doesn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 30, 2007 by LNMNS   view full review
Great! I used 1/4 c whole wheat flour and 1/2 c all purpose and I used 2 tbsp butter and 2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 12, 2008 by pachef   view full review
I thought these were great, as did my husband who doesn't like pumpkin and my 2-year old...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 4, 2009 by beccabluetennis   view full review
This is the new family favorite in our household! We call them "Blumkins!" I added flaxseed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 3, 2010 by Ana B.ee Supporting Member (Click to learn more about Supporting Membership)  view full review
These were fantastic! I did what some of the reviewers suggested, half and half brown/white...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 22, 2007 by Mackattack   view full review
Great muffins for a brisk fall day! They were very sweet so I would recommend using less...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 8, 2012 by BOOKMARKER   view full review
3 4 11 Not bad, but not great. I changed the directions & it made them (look) less oaty (can...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 18, 2008 by e_rika2228   view full review
I made these amazing little muffins this past weekend. My only issue is they tasted a tad on...

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