Pumpkin Blueberry Muffins


Delicious and healthy – the perfect portable snack or quick breakfast. Pair a couple with your morning latte or a hard boiled egg to increase staying power.


(makes 12 muffins)


  • 1.5 C whole wheat pastry flour
  • 1 C oats
  • 1/3 C ground flaxseed
  • 1/3 C walnuts (optional)
  • 1/8 C brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda


  • 1 C canned pumpkin
  • 1/2 C (overflowing) frozen (or fresh) blueberries
  • 3/4 C whole milk (or dairy substitute)
  • 1/3 C pure maple syrup
  • 1 tsp. vanilla extract


Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. It will look kind of like oatmeal! :)

Spoon the mixture into a non-stick muffin pan (or use muffin cups). Don’t forget to sprinkle some oats on top to make ‘em look pretty!

Pop them in the oven for about 25 minutes and do a fork check near the end to test done-ness. When the fork comes out (mostly) clean, they are ready!

Eat one immediately, obviously. :)

Click here for the original post with LOTS more pictures!

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