Lunchbox Recipe - Blueberry Pumpkin Muffins

OK, so I'm not a super huge muffin fan. I make them for my kids but I don't eat alot of the ones I make because I feel they are just wanna be cupcakes - ha! Except these. These are sooo good. Seriously. You'll eat as many as your kids! (Is that a good or a bad thing?) Try them and let me know what you think!

Blueberry Pumpkin Muffins

3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar (I don't always use all the sugar)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted (I use margerine)
3/4 cup fresh blueberries or frozen blueberries, thawed (I use frozen)

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2.Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
3.Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Freezing instructions:
They freeze great! I freeze them in freezer bags and take out the night before for lunches.