After the husband and I got married, we ended up with a bunch of gift cards to a bunch of stores that sold home and kitchen things. I knew right away that I wanted to get muffin pans, because the only one I had was awkwardly shallow and only made 12 muffins at a time… aka any muffin making took FOREVER and ended with strongly shaped flat-ish muffins. So I finally made the trip to the store and found the perfect muffin pans, so of course I had to test them out right away. And what better way to do so than making blueberry muffins!
Now for ingredients…
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature
- 1 cup sugar
- 1 cup milk
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups blueberries (fresh or frozen work)
- 1/2 cup pecans
Additional ingredients for crumble topping (optional)…
- 2 tablespoons butter (cold)
- 1/2 cup brown sugar
- 1/2 cup pecans
I like this recipe because it is fairly simple and the finished products is delicious and seems more fancy than it is.
Now for the directions…
- Preheat oven to 425F degrees and prepare pan with muffin liners
- In a large bowl, gently toss together flour, baking powder, salt, and cinnamon and mix
- In a medium bowl, whisk together eggs and sugar until combined.
- Mix in milk, oil, and vanilla.
- Fold wet ingredients into dry ingredients and mix everything together by hand as to avoid over mixing.
- The batter will be VERY thick and somewhat lumpy. Fold in the blueberries and chopped pecans.
- Pour batter into prepared muffin tins, filling 3/4’s of the way to the top.
- In a mini food processor (or by hand) chop together cold butter, brown sugar, and pecans until well combined
- Top with crumble topping, if preferred.
- Bake at 375 and continue to bake for 18-19 minutes until tops are lightly golden and centers appear set.
- Allow to cool for 10 minutes in pan before enjoying.
- Muffins taste best fresh the same day, or store muffins at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.