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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.

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