Saturday, February 8, 2014

Blueberry-Pecan Muffins

Okay, I am going to say that these are 100%, without-a-doubt the very best, most tender, delicious muffins I have ever made! When I woke up this morning, all I could think about was making something different. What could I make that would turn the typical Saturday morning breakfast into something to remember? As I sat, enjoying my coffee while the house still remained quiet, thoughts of pancakes and waffles, bacon and eggs, biscuits, and quiche flowed through my mind. However, none of them seemed special enough. Then, it hit me. Muffins! I knew there were blueberries and pecans in the freezer that I could use and everything else was in the pantry. I immediately sprung to my feet and began developing this recipe. Admittedly, I could not be more pleased with this recipe. I will be making these muffins a lot!
FOR THE BATTER
1 1/2 Cups All Purpose Flour
1/2 Cup Packed Light Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1 pinch Salt
1 Egg
1/2 Cup Vegetable Oil
1/2 Cup Milk
1 teaspoon Vanilla
1/2 Cup Frozen Blueberries
FOR THE TOPPING
3 Tablespoons Chopped Pecans
2 Tablespoons Light Brown Sugar
Yield: 6 Jumbo Muffins
1. Preheat the oven to 400 degrees. Coat the muffin pan with non-stick cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients.
3. Whisk the wet ingredients together in a large measuring cup.
4. Slowly stir the wet ingredients into the dry until just combined. The batter will be lumpy and thick. Stir the blueberries into the batter.
5. Evenly distribute the batter into the prepared muffin pan.
6. Combine the topping ingredients and sprinkle over the top of the batter.
7. Bake for 25-30 minutes or until golden and the spring back to the touch. You can test with a toothpick for doneness if you are not sure.
8. Remove from the oven and carefully run a knife around the edges of the muffins. Allow to cool for 5 minutes before inverting from the pan.

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