Bake – Blueberry Pecan Muffins

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…

1. Preheat oven to 425F degrees and prepare pan with  muffin liners
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon and mix
3. In a medium bowl, whisk together eggs and sugar until combined.
4. Mix in milk, oil, and vanilla.
5. Fold wet ingredients into dry ingredients and mix everything together by hand as to avoid over mixing.
6. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries and chopped pecans.
7. Pour batter into prepared muffin tins, filling 3/4’s of the way to the top.
8. In a mini food processor (or by hand) chop together cold butter, brown sugar, and pecans until well combined
9. Top with crumble topping, if preferred.
10. Bake at 375 and continue to bake for 18-19 minutes until tops are lightly golden and centers appear set.
11. Allow to cool for 10 minutes in pan before enjoying.
12. 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.