Blueberry Pecan Muffins -- the Very Best!
A recipe contribution from JJ Towler, Charlottesville, VA
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- Milk – read directions below
- 1 to 1 1/2 cups fresh blueberries or mixed fruit
- 1 cup chopped pecans
CRUMB TOPPING:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cubed
- 1 teaspoon ground cinnamon
Preheat oven to 400・F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to make one cup. Mix this with flour mixture. Fold in blueberries and pecans For full-size muffins, put 1/3 cup dough in each cup, about half full, and sprinkle with crumb topping mixture. Fill cupcake size tin half full.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
For full-size muffins, bake for 28 minutes or until done. If doing cupcake size muffins, bake for 24 minutes.
Makes 6-8 full-size muffins Or 12 cupcake-size muffins
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to make one cup. Mix this with flour mixture. Fold in blueberries and pecans For full-size muffins, put 1/3 cup dough in each cup, about half full, and sprinkle with crumb topping mixture. Fill cupcake size tin half full.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
For full-size muffins, bake for 28 minutes or until done. If doing cupcake size muffins, bake for 24 minutes.
Makes 6-8 full-size muffins Or 12 cupcake-size muffins