pecan lemony blueberry muffins

Name: PECAN LEMONY BLUEBERRY MUFFINS
Prep time: 20 min
Cook time: 20 min
Cuisine: American
Ingredients: 2 1/2 cup(s) self rising flour; 2 teaspoon(s) baking powder; 1 cup(s) brown sugar, firmly packed; 1 tablespoon(s) lemon extract; - zest of 1 lemon (optional); 2 cup(s) blueberries heaping full (i used frozen); 1 cup(s) applesauce, unsweetened; 3 large eggs; 1 cup(s) evaporated milk; 1/2 cup(s) extra virgin olive oil, or other type baking oil; 1 cup(s) chopped pecans; 24 large baking paper liners; - non stick cooking spray

(1 RATING)

30 Pinches 10 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Nov 15, 2016

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.

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield Makes 24 large muffins

Ingredients

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

How To Make pecan lemony blueberry muffins

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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.
Step 7

Look at all the blueberries goodness in each muffin.
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