PECAN LEMONY BLUEBERRY MUFFINS

10
Rose Mary Mogan

By
@cookinginillinois

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 were toasted & brought out the nutty flavor in every bite.

These muffins are not too sweet, moist from the Applesauce, full of Blueberry flavor from the heaping cups of Blueberries that I used, add in lemon zest & extract & you have a winner any day of the week.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 24 large muffins
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 2 1/2 c
    self rising flour
  • 2 tsp
    baking powder
  • 1 c
    brown sugar, firmly packed
  • 1 Tbsp
    lemon extract
  • ·
    zest of 1 lemon (optional)
  • 2 c
    blueberries heaping full (i used frozen)
  • 1 c
    applesauce, unsweetened
  • 3 large
    eggs
  • 1 c
    evaporated milk
  • 1/2 c
    extra virgin olive oil, or other type baking oil
  • 1 c
    chopped pecans
  • 24 large
    baking paper liners
  • ·
    non stick cooking spray

How to Make PECAN LEMONY BLUEBERRY MUFFINS

Step-by-Step

  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.

Printable Recipe Card

About PECAN LEMONY BLUEBERRY MUFFINS

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy



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