Pecan Blueberry Muffins
From biceps15 16 years ago
- 20 minutes to make
- Serves 4
The crumble makes these tasty muffins stuffed with blueberries and pecans a sweet presentation. Omit the crumble for an easier recipe with lower calories.
Ingredients
- 1 cup chopped pecans shopping list
- 3 c. unbleached flour shopping list
- 1 c. whole wheat flour shopping list
- 2 c. sugar shopping list
- 2 T baking powder shopping list
- 1/2 tsp salt shopping list
- 3-4 eggs (or 6 egg whites) shopping list
- 1 c. skim milk shopping list
- 1 tsp lemon juice shopping list
- 1 c. heavy cream shopping list
- 1 c. oil shopping list
- 14 oz blueberries shopping list
- Crumble: shopping list
- 1/4 c. whole wheat flour shopping list
- 1/4 c. brown sugar shopping list
- 1/4 c. white sugar shopping list
- 1/4 c. butter shopping list
- 3/4 c. chopped pecans shopping list
How to make it
- Stir together flours, sugar, baking powder and salt.
- Add eggs, milk, cream, lemon juice, and oil, stirring gently until moist.
- Fold in berries and pecans and spoon batter into muffin cups.
- Sprinkle crumble on top of muffins.
- Bake for 20 minutes at 375 degrees F, until golden.
- Crumble:
- Combine flour, sugars and butter.
- Cut in butter until mixture is the size of peas.
- Stir in pecans. Sprinkle crumble on top of muffins.
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