I’m a stress cooker, in large part because I am also a stress eater and find great comfort in real food. Thus when I’m dealing with changes (which I hate, by the way – I’m not someone who enjoys change at all) or conflict or just an excessively busy schedule, I tend to compensate with my cooking. Now that doesn’t always mean going super unhealthy or sweet; in fact, I’ve talked before about how red beans and rice are a serious comfort food for me. Another comfort food with childhood ties: blueberry muffins.
Growing up, my parents maintained a pretty extensive veggie garden including a large row of blueberry bushes. They generally produced so heavily that we would freeze about 8 to 10 gallon-sized zip-lock bags full every summer. During the summer mom would also do quite a bit of cooking with blueberries; blueberry syrup for pancakes, blueberry pies, and of course, blueberry muffins. I have very fond memories of helping mom bake blueberry muffins and then sitting on the back porch eating them and drinking our tea.
Now this is a slightly different recipe then the one I grew-up making. I altered a recipe and tweaked it to work with the ingredients I had on hand. While these were not homegrown blueberries (our bushes are still only producing a few handfuls total…) they were locally grown, super ripe, sweet and delicious. In fact, I probably could have reduce the sugar and still had a lovely muffin.
Blueberry Pecan Muffins
1 c whole wheat flour (I really like the white whole wheat by Arthur)
½ c brown sugar, packed
½ tsp baking soda
1/8 tsp salt
½ tsp cinnamon
1/3 c milk (I use unsweetened vanilla almond milk)
1/3 c vanilla greek yogurt
1 large egg
1/3 c chopped pecans
2/3 c blueberries
3 Tbs brown sugar
½ tsp cinnamon
2 Tbs minced pecans
Pre-heat oven to 350ᵒ and grease a muffin tin.
In a large bowl combine everything except the blueberries and mix well, until smooth. Gently fold in the blueberries. Pour mixture into the prepared muffin tin.
In a small bowl mix the sugar, cinnamon and pecans. Top each muffin with a spoonful of this mixture.
Bake for 8-10 minutes, or until the tops of the muffins a lightly brown.