Blueberry Pumpkin Muffins

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup quick-cooking oats
• 2/3 cup white sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup canned pumpkin
• 1/2 cup milk
• 1 egg
• 1/4 cup melted butter
• 3/4 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a muffin pan, or use paper liners.
2. In a large bowl, combine the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the pumpkin, milk, egg, and melted butter.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the blueberries.
6. Fill the prepared muffin cups with batter to the top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before removing them to a wire rack to cool completely.

Enjoy!