Pumpkin Blueberry Muffins


1 1/2 cups all-purpose flour

1 1/2 cups quick cooking oats

2/3 cup white sugar

2/3 cup brown sugar

1 tbsp plus 1 tsp baking powder

1 1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 1/2 cups canned pumpkin

1/2 cup non-fat yogurt

1/4 cup apple juice

1/4 cup skim milk

2 eggs

1/2 cup (1 stick) butter, softened

2 cups fresh blueberries



1.  Preheat oven to 375F. Grease and flour two 12-muffin pans (or one 12-muffin pan and one 9-inch loaf pan).

2.  Combine all-purpose flour, quick oats, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves together in a large bowl.  In a separate, larger bowl, cream together the pumpkin puree, yogurt, apple juice, skim milk, eggs and butter.

3.  Slowly add the dry ingredients to the wet ingredients, mixing by hand until the ingredients are just combined.  Gently fold in the blueberries.  Fill muffin wells just to the top, and fill the loaf pan about halfway.

4. Bake in preheated oven until a toothpick inserted in the middle comes out clean (aside from blueberry juice), about 30 to 35 minutes for the muffins and about 50 minutes for the loaf.