Pick up some fresh blueberries from the grocery store or the Farmer’s Market and get ready to bake some scrumptious blueberry muffins. Top it with a brown sugar and pecan crumble which adds extra sweetness and crunchy texture. Here is a recipe for a medium muffin size (3″ diameter).
Ingredients
Pecan Crumble Topping
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- Dash of salt
- 3 tablespoons chopped pecans
- 2 tablespoons unsalted melted butter
- 5 tablespoons flour
Muffin MIxture
- 2 cups flour
- 2 teaspoons baking powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- Zest of 1 lemon or squirt of liquid lemon
- 1 cup fresh blueberries
- ¾ cup whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted melted butter
Directions
- Heat the oven to 375° and coat a loaf pan with cooking spray. Next, make the coating: In a small bowl, stir together the brown and granulated sugars, a pinch of salt, the pecans, and the butter. Add the flour and stir until well mixed. Put aside.
- In your mixer whisk together the milk, eggs, and vanilla. Add the butter and whisk once more.
- Add to the mixer flour, baking powder, sugars, salt, lemon zest, and whisk again. Pour in the blueberries and stir them by hand.
- Pour the batter into a muffin pan (spray with cooking spray). Spread the batter evenly. Sprinkle on the crumble topping and gently press it in place. Bake for about 30 minutes. You can test with a toothpick if needed. Let cool in the pan for 10 minutes before turning out a serving tray.
“For the kingdom of God is not a matter of eating and drinking but of righteousness and peace and joy in the Holy Spirit.” Romans 14:17