Blueberry Pecan Muffins


3/4 cup milk
1/4 cup vegetable oil
1 large egg (or egg substitute)
2 cups Glutino All-Purpose Flour
1/2 cup sugar
1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned (drained) or frozen blueberries
1/4 cup chopped pecans


Preheat oven to 400 degrees.  Line muffin pan with paper baking cups.  Beat milk, oil, and egg in large bowl with fork or wire whisk.  Stir in flour, sugar,  cinnamon, baking powder, and salt until flour is moistened (batter will be lumpy.)  Fold in blueberries and pecans.  Divide batter evenly among muffin cups.  Place a whole pecan on top of each muffin.  Bake 20-25 minutes or until golden brown.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s