Blueberry And Pecan Muffins

Flour, sugar, baking powder, and salt combined with milk, vanilla extract and egg. Sugar, blueberries, pecans, and lemon zest are combined and gently folded into the batter. Muffin pans are filled and baked until golden brown. Warm muffins are dipped in melted butter and sugar.

Ingredients -

1-3/4 cups All-Purpose Flour
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Milk
1/3 cup Cooking Oil
1 Egg well beaten
1 teaspoon Vanilla
1 cup fresh or frozen Blueberries, thawed and drained
1 cup chopped Pecans
1 teaspoon grated Lemon Peel
1/2 teaspoon Fresh grated Nutmeg
4 tablespoon Sugar
dipping Sugar
melted Butter

Preparation:

1. Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.

2. Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.

3. Do not over mix. Gently mix the 4 tablespoons sugar, drained berries, lemon peel and pecans together.

4. Fold the berry mixture lightly into the batter.

5. Fill greased and dusted muffin pans half full.

6. Bake muffins for 20 minutes at 400 F., or until done.

7. While muffins are still warm, dip the tops in melted butter, then in the sugar.

Variations and Recipe Ideas:

Muffin Making Tips -

Reheating Leftover Muffins

Microwave muffins on high heat for 15-30 seconds to reheat leftover muffins, but careful not to overheat or they will become dry and hard.

Muffin Making Tips -

Gently Stir

Gently stir the wet ingredients into the dry ingredients and only stir long enough to moisten the dry ingredients. There should still be lumps in your batter when properly mixed. The lumps will dissolve during baking. Over mixing creates air in the muffin and excess mixing creates gluten in the flour.