Whole Wheat Pumpkin Blueberry Muffins

For 12 Muffins, Whole Wheat Pumpkin Blueberry Muffins keeps the list centered on whole wheat flour, baking soda and salt. Set aside about 40 minutes.

• Yield 12 Muffins
• Ready in 40 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 1 2/3 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup buttermilk
• 4 tablespoons coconut oil or butter (melted)
• 3/4 cup brown sugar
• 1 large egg
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
3. In another bowl, whisk together the pumpkin, buttermilk, coconut oil (or butter), brown sugar and egg until combined. Pour the dry ingredients into the center of the wet mixture and toss the blueberries right on top of the flour mixture.
4. Using a rubber spatula or wooden spoon, fold the ingredients together gently but quickly until just combined (over mixing might cause the muffins to be dense instead of light and fluffy). It's ok if the batter is slightly lumpy; it will be thick.
5. Lightly grease a 12-cup muffin tin or line with paper liners (lightly grease the paper liners, if using). Fill the muffin cups 3/4 full and bake for 20-25 minutes until the tops spring back lightly and a toothpick inserted in the center comes out clean. Remove the muffins from the tin and let cool completely on a cooling rack.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.