Blueberry Pumpkin Muffins

I mentioned the other day how much my family loves pumpkins and how we have been using the proceeds of Fall's pumpkin bounty to make baked goods galore throughout these not-so-cold winter months. We found one of our favorite recipes on Allrecipes.Com and have tweaked it enough to make it a super healthy snack for the Philly Food Feed Family - Blueberry and Pumpkin Muffins. When I first found this recipe my wife thought it would be an odd combination but since we became blueberry freezing fanatics over the summer, we have an abundance of the blue buggers. I just typed in pumpkin and blueberry into Google and the first recipe that came up has been what we have been going with. I substituted part of the flour with wheat germ and add flax meal as well. Antioxidants (blueberries/flax), Fiber (pretty much all of the dry ingredients, and Beta Carotene (from the pumpkin) makes this recipe healthy as well as delicious. Here is the recipe we have been using - Enjoy!

1/4 Cup of Wheat Germ
1/2 Cup of All Purpose White Flour
3/4 Cup of Quick Cooking Oates
1/3 Cup of Flax Meal
1/2 Cup of White Sugar
2 tsp. of Baking Powder
3/4 tsp. of Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 Cup of Pureed Pumpkin
1/2 Cup of Milk
1 Egg
1/4 Cup of Butter, melted
3/4 Cup of Blueberries

Directions

1.Preheat oven to 400 degrees F. Grease and flour muffin pan or use paper liners.
2.Mix all of the dry ingredients together in a mixing bowl until evenly blended.
3.In a separate bowl, stir together the pumpkin, milk, egg, and butter.
4.Gradually stir in the flour mixture, just until all ingredients are moistened.
5.Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
6.Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

If you make this, please let us know. If you take a picture, even better!