If I were to choice what muffin to eat, it most likely always going to be a blueberry muffin. If its a muffin, I'd much rather have some blueberries in it. Thats just the way I am. It's how I see a muffin. With lots of yummy blueberries. "Do I know the muffin man? Why yes, and he has a bunch of yummy, delicious blueberries in him!"
Every year when Fall comes around, me and my mom usually always stock up on canned pumpkin. We get so much, that we in the end realize that maybe we got just a little to much... However, it does come to use through out the year. I find it quite hard to find canned pumpkin during spring or summer, for they don't usually have them on the shelfs. But I do love to still have the great tastes of pumpkin every time of the year.
I decided to get out one of my canned pumpkin and put it to some good use. And I sure put it to good use; Delicious use that is! I added pumpkin to a blueberry recipe that I found and it, and it tasted very light, very moist and very tasty. A great low cal snack, holding only 146 calories per muffin. Yes! Can make it much more healthier by using whole wheat flour, and brown sugar instead of white sugar. Still comes out just as good!
3/4 cup flour
3/4 cup quick cooking oats
2/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
3/4 cup fresh or thawed blueberries
1. Preheat oven to 400 degrees. Grease and flour muffin pans or use paper liners.
2. In a mixing bowl, mix together the flour, oats, sugar, baking powder, salt, cinnamon and nutmeg until evenly blended.
3. In a separate bowl, stir together pumpkin, milk, egg and butter. Gradually add in the flour mixture, just until all ingredients are moistened. Fold in the the blueberries. Spoon matter into 12 muffin cups, filling to the top.
4. Bake for about 20 minutes, then cool for 10 minutes.