Blueberry Pumpkin Muffins Recipes
BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- 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.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
PUMPKIN BLUEBERRY MUFFINS
Make and share this Pumpkin Blueberry Muffins recipe from Food.com.
Provided by SAHMchef
Categories Quick Breads
Time 38m
Yield 16-24 muffins, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
- Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
- Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 153.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 28.2, Sodium 231.8, Carbohydrate 33.4, Fiber 2.3, Sugar 15.2, Protein 3.5
PUMPKIN-BLUEBERRY STREUSEL MUFFINS
Make and share this Pumpkin-Blueberry Streusel Muffins recipe from Food.com.
Provided by Beth.B
Categories Quick Breads
Time 45m
Yield 24 Muffins
Number Of Ingredients 13
Steps:
- Combine in bowl.
- Cut in 2 tbsps butter or margarine until mixture is crumbly.
- Heat oven to 350.
- Line muffin pans with liners or grease.
- Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
- Comine pumpkin, eggs and oil in medium bowl; stir well.
- Stir into flour mixture just until moistened.
- Fold in blueberries.
- Spoon batter into prepared muffin cups.
- Fill cups 3/4 full.
- Sprinkle with Streusel topping.
- Bake for 28 to 30 minutes or until wooden pick comes out clean.
- Cool slightly on wire racks.
- Serve warm.
Nutrition Facts : Calories 165.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 20.2, Sodium 144.8, Carbohydrate 31.3, Fiber 0.9, Sugar 19.8, Protein 2.1
SUPERFOOD BLUEBERRY MUFFINS
These delicious and wonderfully-textured muffins are packed with healthy ingredients: whole wheat flour, oats, antioxidant-rich blueberries, walnuts, and Greek yogurt. These will have a more dense consistency and a wonderful texture. Before baking you can sprinkle the tops with a few oats, cinnamon, white sugar, or walnuts as you desire.
Provided by mls89
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Combine flour, oats, brown sugar, baking powder, and salt in a large bowl; stir in applesauce, yogurt, 1/4 cup skim milk, vegetable oil, and egg. If the dough us a bit too dry, add extra milk 1 tablespoon at a time. Batter should be about the consistency of a thick oatmeal.
- Fold blueberries and walnuts into the batter. Spoon into prepared muffin cups until almost full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 183 calories, Carbohydrate 23.9 g, Cholesterol 16.2 mg, Fat 8.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 206.7 mg, Sugar 11 g
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