PECAN LEMONY BLUEBERRY MUFFINS
Being that I grew up in the Southern state of Arkansas, I love & enjoy cooking with pecans. I really wanted to make Chocolate muffins but knew my husband would enjoy the Blueberry ones much better, so I decided to make the muffins he loves but also add the nuts that I love so much, & by just adding them on top before baking, they...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 40m
Number Of Ingredients 13
Steps:
- 1. NOTE: I often add additional Baking Powder when I am baking with self rising flour as in this recipe, to create more of a crown on top of the muffins. If you allow them to set for 5-8 minutes before going into the oven, that will also give the muffins a higher crown during baking. PREHEAT OVEN TO 400 DEGREES F.
- 2. Line the muffin tins with paper liners, spray with non stick cooking spray and set aside till needed. Then add flour and baking powder to a medium size bowl, then stir to blend together. Set aside till needed.
- 3. Using a large bowl add in the eggs, oil, and evaporated milk & beat till blended. Then add in the brown sugar and beat until completely blended.
- 4. Add in about half of the flour, and beat until batter is smooth, then add in the lemon extract, and zest if using, and the remaining flour, then beat until batter becomes smooth again. Now add in unsweetened applesauce and beat until mixed together.
- 5. Switch from mixer to a large spoon or spatula, and gently fold in the 2 heaping cups of blueberries. Carefully stir to mix into batter. Then spoon batter into each muffin cup to about 2/3 full. Top each muffin with about a teaspoon or so of chopped pecans. Allow to sit 5-8 minutes before placing in preheated 400 degree F. oven.
- 6. Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.
- 7. Look at all the blueberries goodness in each muffin.
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Harmonie Keen
[email protected]These muffins are a great way to start the day. They are light and fluffy, and the lemon flavor is refreshing.
Paul Thomas
[email protected]I made these muffins with my kids and they had a lot of fun helping. They loved the muffins and asked to make them again next week.
Nakanwagi Molly
[email protected]These muffins are a bit time-consuming to make, but they are worth the effort. They are so delicious and moist.
Angel Hudson
[email protected]I'm allergic to nuts, so I substituted the pecans for chopped walnuts. The muffins still turned out great.
Adam Hashimatu
[email protected]These muffins are perfect for a quick and easy breakfast or snack. I often make a double batch and freeze them for later.
Naomi Woode
[email protected]I made these muffins for a bake sale and they were a huge hit. Everyone loved them!
Alixandria Anderson
[email protected]These muffins are a great way to use up leftover blueberries. They are also a good source of fiber and protein.
Suraj Bc
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. I'm not sure what went wrong.
Cebrayil Mahmudov
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Ivxty YT
[email protected]I love these muffins! They are so easy to make and always turn out perfectly. I often add a little extra lemon zest for a brighter flavor.
Ruth Timothy
[email protected]These muffins were so moist and flavorful. I used fresh blueberries and they turned out great. I will definitely be making these again.
Raaz KsRi
[email protected]Delicious muffins! Easy to make and a hit with my family.
sean odey
[email protected]These muffins were absolutely phenomenal!!! They were moist, fluffy, and full of flavor. I love the unique combination of pecans, lemon, and blueberries. I will continue using this great recipe!