Blueberry and Pecan Muffins
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1 3/4 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup cooking oil
- 1 egg well beaten
- 1 tsp vanilla
- 1 cup fresh or frozen blueberries thawed and drained
- 1 cup chopped pecans
- 1 tsp grated lemon peel
- 1/2 tsp fresh grated nutmeg
- 4 tbs sugar
- Dipping sugar
- Melted butter
Instructions:Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl. Combine the milk,
vanilla, egg and oil together and then add all at once to dry ingredients until moistened. Do not over mix.
Gently mix the 4 tablespoons of sugar, drained berries, lemon peel and pecans together.
Fold the berry mixture lightly into the batter. Fill greased and dusted muffin pans half full. Bake for 20
minutes at 400 F or until done. While muffins are still warm, dip the tops in melted butter, then in the sugar.
when you fill the muffin tins, if you
don't fill them completely, you get very small muffins because they don't rise much (I guess because of the nuts and blueberries). If you fill the tin (or paper) completely, you get good- sized, rounded muffins. This recipe makes about 12 muffins,
if you completely fill the muffin tins. If you only fill them 1/2, it makes about 16 muffins.