Blueberry Pecan Muffins

Happy last week of February, friends! As I type this post,  I'm watching snow flying outside my window. AGAIN. I think this winter calls from some TLC, don't you?  These blueberry muffins with a crunchy pecan topping fits that prescription perfectly!  You may even have everything you need to make these in your frig, pantry and freezer right now.

I recently came across a recipe for a blueberry cake in Food 52's Genius Desserts cookbook.  I decided to convert the recipe into jumbo muffins.  I love how easy muffins are to freeze and take one out at a time to enjoy.  Both my husband and I really enjoy these as a treat at breakfast or with tea or milk in the afternoon.  The little bit of cornmeal gives them a wonderful texture and color.  I added a simple streusel topping made without butter for a bit of delicious crunch.

If you're using frozen blueberries, it's a good idea to rinse them well under cold, running water and then pat them dry before adding them to the batter.

If you're as winter-wearing as we are, I hope this video of my 3-year-old grandson brings a smile to your face.  He loves playing the keyboard at Nana and Papa's house ♥  Priceless!

Blueberry Pecan Muffins

Printable Recipe

Makes 6 extra large muffins or 12 regular size muffins.  I found the paper jumbo muffin cups on Amazon.

1 cup all purpose flour
3 tablespoons ground cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1/3 cup milk
2 teaspoons vanilla extract
3/4 teaspoon grated orange zest (use organic, if possible)
1-1/2 cups fresh or frozen blueberries

Simple Streusel:
2 tablespoons brown sugar
1 cup chopped pecans

Place rack in center of oven and preheat to 350F .

Line muffin pan with paper liners or use jumbo muffin cups that don't need a muffin pan. I found mine here.

For the streusel, mix together the brown sugar and chopped pecans until blended together and set aside.

Add flour, cornmeal, baking powder and salt in a large bowl and whisk together.

Using a stand or hand mixer, cream together the butter and sugar until smooth. Add the eggs, milk, vanilla and lemon zest and beat until well incorporated. Don't worry if it looks a little curdled. Add the flour mixture and mix just until the flour is incorporated. Fold in the blueberries just until combined.

Fill muffin cups about 3/4 full and top with a generous amount of streusel on the top of each muffin.

Bake muffins until golden and nuts are browned and a toothpick inserted comes out clean. This will take about 20-25 minutes for standard-sized muffins and 30-35 minutes for large muffins. Oven temperatures vary so check often toward the end of baking.

Adapted from Genius Desserts

Blueberry-Lemon Mini Cakes for my Little Boy Blue

Baby showers are so much fun!  The anticipation of welcoming a grandson has been wonderful too. The last of the baby showers was yesterday...the one that was most special to me because it was given by my daughter for her sister and celebrated together with wonderful friends and family.


I helped my daughter by preparing favors for the shower. We decided that mini loaves of blueberry bread with the theme of Little Boy Blue would be a cute idea.




After trying several different blueberry bread and cake recipes, I came up with this recipe that produced the taste and texture I liked the best. These mini cakes are wonderful for breakfast or brunch!

 
Blueberry-Lemon Mini Cakes with Lemon Glaze
Printable Recipe

1 cup unsalted butter (1/2 pound), softened
1-1/2 cups sugar
1/2 teaspoon salt
2 Tablespoons lemon peel, grated
4 large eggs, room temperature
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 cup milk
1/4 cup sour cream
1-1/2 cup fresh blueberries (can use frozen, if necessary)

Preheat oven to 350 degrees.

Spray mini loaf pans with vegetable spray, then dust with flour. Combine flour and baking powder in a medium bowl and set aside. Place softened butter, sugar, salt and lemon peel and eggs in the bowl of an electric mixer and mix on medium speed until creamy, about 5 minutes, scraping down the bowl once or twice. (I know most recipes call for adding the eggs after crearming the butter and sugar but I had a better texture creaming the eggs with the sugar and butter). Add flour mixture and mix until blended and then add sour cream and mix again. With mixer on slow speed, slowly add the milk. Remove the bowl from the mixer and gently fold in blueberries and pour into prepared pans up to 3/4 full*. I dot the top with a few extra berries.

*I found I had enough batter for one or two extra ramekins.

Bake at 350 degrees for 45 minutes, until tops are lightly browned and knife comes out clean. Cool the loaves for about 15 minutes in the pans and then remove to a cooling rack set over a large jelly roll pan. Prick the cakes all over with a small sharp knife and drizzle with the lemon glaze. Cool completely and wrap with plastic wrap. Refrigerate or freeze.

While the mini loaves are baking, make the lemon glaze.

Lemon Glaze:

3/4 cup sugar
Fresh lemon juice of two whole lemons (about 1/2 cup)


In small saucepan combine the sugar and lemon juice. Cook over medium heat just the sugar dissolves, stirring occasionally. Remove from heat. Keep the glaze warm until cakes are ready to be drizzled. Glaze can be reheated, if necessary.