Ahhhh, the joys of summer harvest! A soft and oh so delicious muffin, chock full of luscious blueberries and pecans, and topped with cinnamon sugar, fresh from the oven. What better way to start the day?
Blueberry Pecan Muffins
1 1/2 cups fresh or frozen blueberries
2 cups all purpose flour
1/3 cup sugar
2 T flaxseed meal
1 T baking powder
1/2 t. salt
1 cup almond milk
2 T each canola oil and coconut oil, melted
Cinnamon sugar for topping
Turn the oven on to 375 degrees and grease a 12 cup muffin tin.
Sift together all dry ingredients except for the nuts. Combine with the nuts in a medium mixing bowl. That's right, I still sift, and it does make a difference in how the muffins turn out. Whisk together all wet ingredients and gently stir into the dry ingredients. I was taught by my Home Ec teacher to only stir about 11 times, so I try to do that. I added the berries after the 11 stirs and then stirred 11 more times. The idea is to keep the muffins from turning out tough and full of air holes.
By ice cream scoopfuls add batter to the greased muffin tins. Sprinkle with cinnamon sugar and then bake for 25 minutes. Enjoy!