Pumpkin Blueberry Muffins

• 2 cups All-purpose Flour
• 1 cup White Sugar
• 1/2 cups Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Cloves
• 2 Eggs
• 2 teaspoons Vanilla Bean Paste Or Vanilla Extract
• 1-1/2 cup Pure Pumpkin
• 3/4 cups Melted Coconut Oil
• 1 cup Fresh Or Frozen Blueberries

1. Preheat oven to 425u0b0F. Line two 12-count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
2. In a medium bowl, combine flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk eggs, vanilla extract, pumpkin, and coconut oil. Stir flour mixture into wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries.
4. Spoon mixture into prepared muffin pan, filling 3/4 of the way full for each cup. Bake for 5 minutes at 425u0b0F, then, without opening oven door, lower temperature to 375u0b0F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425u0b0F first helps to achieve that high, bakery style muffin.
5. Remove from oven and let cool for 10 minutes. Enjoy!

allpurpose, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, eggs, vanilla bean paste, pumpkin, coconut oil, fresh or

Taken from tastykitchen.com/recipes/breads/pumpkin-blueberry-muffins/ (may not work)