Blueberry (Pumpkin) Muffins

March 15, 2011

Yummy muffins! I added a 1/2 cup of pumpkin puree to these, because I had some on hand. If you don’t (or aren’t feeling the pumpkin), just leave it out! This makes one dozen regular-sized muffins.

You will need:

  • 2 c flour
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • 2 eggs
  • 1 c milk
  • 1/2 c sugar
  • 1/2 c applesauce
  • (1/2 c pumpkin puree – optional)
  • 1 t vanilla
  • 1 1/2 c (~1 qt) fresh or unthawed frozen blueberries
  • 2 T flaxseeds (optional)

Then you…

  1. Preheat your oven to 375. Prepare muffin tins with paper liners or non-stick cooking spray.
  2. Combine the flour, baking powder, salt and nutmeg together in a large mixing bowl.
  3. In a small mixing bowl, whisk together the eggs, milk, sugar, applesauce, (pumpkin,) and vanilla.
  4. Pour the liquid mixture into the flour mixture, and mix together just until the dry ingredients are moistened.
  5. Gently fold in the blueberries.
  6. Divide the batter among the muffin cups. Sprinkle tops with flaxseed, if you want.
  7. Bake until a toothpick inserted in the middle comes out clean, roughly 20-25 minutes.
  8. Allow to cool for a few minutes in the tins before removed and cooling completely on a wire rack.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: