Blueberry Blueberry…Nut

 




I used 3/4 cup wheat flour that my husband ground from whole wheat. 3/4 cup Flour. I like pecans, you can roast or leave plain. I left plain.


Streusel

1/2 cup all-purpose flour

1/2 cup oatmeal 

1/2 cup chopped Pecan

1/4 cup packed light brown sugar

4 Tbsp unsalted butter, cut into cubes, at room temperature

1 teaspoon ground cinnamon

Mix together with hands/fingers into pea size


Batter Ingredients 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cups  flour 

3/4 cups wheat flour

1 stick butter at room temperature

1/4 cup granulated sugar

1/4 cups dark brown sugar 

2 large eggs, at room temperature

1/2 cup sour cream

1 teaspoons pure vanilla

1 1/2 cup fresh or frozen blueberries

Directions

Special equipment: Muffin tin 

Preheat the oven to 375 degrees Coat a 12-cup muffin tin with cooking spray or line with muffin liners. 


In the bowl of a stand mixer fitted with the paddle attachment or whisk Attachment, beat together the butter and sugars medium-high speed until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, beating after each addition, until incorporated. Add in sour cream.

Add  the flour mixture, mixed with baking soda and powder, mixing until just combined. beating again until incorporated. Be sure to scrape down the sides of the bowl in between. 

In a medium bowl, Gently fold the blueberries into the muffin batter using a spatula.

Use cookie scoop to fill muffin cups 1/2 full, Top each muffin with a generous amount of streusel, pressing the streusel gently into the muffin batter.

Bake until golden brown and an inserted toothpick comes out clean, 20 to 24 minutes.


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