Name: Blueberry Pumpkin Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - ¾ cup; Quick cooking oats - ¾ cup; White sugar - ⅔ cup; Baking powder - 2 teaspoons; Salt - ¾ teaspoon; Ground cinnamon - ½ teaspoon; Nutmeg - ½ teaspoon; Canned pumpkin - ½ cup; Milk - ½ cup; Egg - 1; Butter, melted - ¼ cup; Fresh blueberries or frozen blueberries, thawed - ¾ cup

Ingredients for - Blueberry Pumpkin Muffins

1. All-purpose flour ¾ cup

2. Quick cooking oats ¾ cup

3. White sugar ⅔ cup

4. Baking powder 2 teaspoons

5. Salt ¾ teaspoon

6. Ground cinnamon ½ teaspoon

7. Nutmeg ½ teaspoon

8. Canned pumpkin ½ cup

9. Milk ½ cup

10. Egg 1

11. Butter, melted ¼ cup

12. Fresh blueberries or frozen blueberries, thawed ¾ cup

How to cook deliciously - Blueberry Pumpkin Muffins

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

2 . Stage

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 . Stage

Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.