blueberry lemon muffins with pecans

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that’s a mouthful huh?! typing it felt that way.

last night I felt somewhat like an over achiever and had my oven running like a mad woman. but she didn’t complain too much.

I had purchased some blueberries thinking Ben would eat them but he wasn’t too fond, so I decided to make some yummy delicious muffins with them to make sure they didn’t go to waste. Boy I’m really glad he didn’t like them; these are delicious! Little to my surprise, he likes them in a muffin.

blueberry lemon muffins with pecans:

1 3/4 cup flour
1/2 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil or shortening, melted
3/4-1 cup blueberries
2 tbsp sugar
Zest of one lemon
1/4-1/2 cup pecans, chopped
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Preheat oven to 375 degrees. Line muffin tin with cupcake liners, paper or silicone.

In mixing bowl stir together flour, 1/2 cup sugar, baking powder and salt. Set aside.

In small bowl, beat together egg, oil and milk. Slowly combine egg mixture into flour mixture until completely moistened.

Mix blueberries, 2 tbsp sugar, lemon zest and pecans in a bowl well. Fold into muffin mixture.

Fill each liner 2/3 full with muffin mixture. Bake 18-20 minutes or until toothpick comes out clean.

Yumminess tip: While muffins are hot, brush tops with melted brush and sprinkle with sugar!

Enjoy!
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My recipe made 17 muffins but it will vary based on the size of your muffin pan and amount of blueberries you use.

I also make fiesta cheesy chicken rice with black beans and will be sharing that recipe later.

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