Blueberry Pumpkin Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup quick-cooking oats
- ⅔ cup white sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup canned pumpkin
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 egg
- ¾ cup fresh blueberries or frozen blueberries, thawed
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
- 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.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Source
Original recipe: View Original