The Pioneer Woman Tasty Kitchen
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Blueberry-Pecan Muffins

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Level: Easy

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Description

OK, I am going to say that these are 100%, without-a-doubt the very best, most tender, delicious muffins I have ever made! When I woke up this morning, all I could think about was making something different. What could I make that would turn the typical Saturday morning breakfast into something to remember? Then, it hit me. Muffins! Admittedly, I could not be more pleased with this recipe. I might have another one now!

Ingredients

  • FOR THE BATTER:
  • 1-½ cup All-purpose Flour
  • ½ cups Packed Light Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • 1 pinch Salt
  • 1  Egg
  • ½ cups Vegetable Oil
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • ½ cups Frozen Blueberries
  • FOR THE TOPPING:
  • 3 Tablespoons Chopped Pecans
  • 2 Tablespoons Light Brown Sugar

Preparation

1. Preheat the oven to 400 F. Coat a 6-count jumbo muffin pan with non-stick cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients (flour through salt).
3. Whisk the wet ingredients together in a large measuring cup (egg through vanilla).
4. Slowly stir the wet ingredients into the dry until just combined. The batter will be lumpy and thick. Stir the blueberries into the batter.
5. Evenly distribute the batter into the prepared muffin pan.
6. Combine the topping ingredients in a small dish and sprinkle over the top of the batter.
7. Bake for 25-30 minutes or until golden and they spring back to the touch. You can test with a toothpick for doneness if you are not sure.
8. Remove from the oven and carefully run a knife around the edges of the muffins. Allow to cool for 5 minutes before inverting from the pan.

Yield: 6 jumbo muffins.

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