Pumpkin Wild Blueberry Muffins

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes

Bake Time: 20 minutes

Yield:  12 muffins

Ingredients:

• 1 cup Wyman’s Wild Blueberries, rinsed and drained
• 1 cup whole wheat flour
• ¾ cup all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon fine sea salt
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup pure maple syrup
• ⅓ cup vegetable oil
• ⅓ cup milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray or vegetable oil.
2. In a medium bowl, whisk together the flours, pumpkin pie spice, baking soda, cinnamon, and salt until combined.
3. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, vegetable oil, milk, and vanilla extract until fully combined.
4. Using a silicone spatula or wooden spoon, mix the dry ingredients into the wet ingredients mixture until just combined. Do not overmix. Gently fold in the Wyman’s Wild Blueberries.
5. Divide the muffin batter among the 12 prepared muffin cups, filling each about ¾ full. Bake for 20-22 minutes, or until an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. *

*Run a butter knife around the edges of the baked muffins to loosen them before moving them to the cooling rack, if needed.