Blueberry-Pecan Muffins
OK, I am going to say that these are 100%, without-a-doubt the very best, most tender, delicious muffins I have ever made! When I woke up this morning, all I could think about was making something different. What could I make that would turn the typical Saturday morning breakfast into something to remember? Then, it hit me. Muffins! Admittedly, I could not be more pleased with this recipe. I might have another one now!
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup FOR THE BATTER:
- ½ cups All-purpose Flour
- 2 teaspoons Packed Light Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Ground Cinnamon
- 1 pinch Ground Ginger
- 1 Salt
- ½ cups Egg
- ½ cups Vegetable Oil
- 1 teaspoon Milk
- ½ cups Vanilla
- 3 Tablespoons Frozen Blueberries
- 2 Tablespoons FOR THE TOPPING: