Saturday, March 20, 2010

Blueberry Strusel Muff's:

Makes about 12 muffins

2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup pecan oil
1 egg
1 egg yolk
1/2 cup whole milk
1 1/3 cups fresh blueberries
2/3 cup lightly toasted chopped pecans
For the streusel topping
3/4 cup sugar
1/2 cup flour
6 tablespoons cold butter, cubed
2 teaspoons cinnamon

Preheat the oven to 400F degrees. Line 12 muffin cups or spray them with non-stick baking spray. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; whisk to combine.

Place the oil in a glass measuring cup. Add the egg, egg yolk, and enough of the milk to yield 1 1/3 cups of liquid ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients into the center of the well; mix until just combined. Gently fold in the blueberries and pecans. Divide the batter among the prepared muffin cups, filling to the top.

Prepare the streusel: In a small bowl, mix together all of the streusel ingredients, using your fingers to form a coarse meal. Sprinkle the streusel evenly over the muffins, pressing gently to adhere.

Bake the muffins for 22-25 minutes, until a toothpick inserted into the center emerges clean. Cool the muffins in the pan for 5 minutes and then transfer them to a wire rack to cool completely.