Yesterday I wanted to use the remainder of the can of pumpkin puree that I opened when I made pumpkin chocolate chip pancakes to make Blueberry Pumpkin Muffins. I didn't have a recipe and looked through my Betty Crocker cook book. There is a Blueberry Banana Bread recipe in there that we really like and I thought that if I could somehow make a version of that but with pumpkin instead of banana it would be a hit. Then I started to compare that recipe with a pumpkin bread recipe. Finally, I decided to just wing it and make my own recipe. I thought that if I was going to come up with my own recipe then I wanted to make the muffins healthy too. I went for wheat flour, used less than 1 cup of sugar, did not add any oil or butter/margarine but used applesauce and used the remainder of the pumpkin puree(about 1 cup) and 1 cup of blueberries. There were a few other ingredients like baking soda, vanilla, salt, and buttermilk but I want to tweak things a little more before posting the actual recipe. I was a little worried that the muffins would be just horrible. However, they came out of the oven looking just like a muffin should. They taste good too. The texture is slightly different since I used wheat flour instead of all purpose but we like them. I'm contemplating changing quantities around a bit to make them more moist. I think that the wheat flour and the texture it leaves gives the illusion that they are dry when they aren't but maybe a little extra moisture will do away with that.