This recipe is only slightly modified from Lost Lake Blueberry-Pecan Muffins in Summer: A Cookbook that I mentioned cooking from earlier this year. I had pecan flour from my boss that I was looking to use so I substituted that plus a little tapioca flour for the process in the book, where you start with nuts that are toasted and ground. I'm not sure they're going to result in the same muffin, so the recipe below is only slightly different, but it is not verbatim from the book. Just to clarify!
Blueberry Pecan Muffins
1 1/2 cups pecan or almond flour
1/3 cup tapioca flour (optional)
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 kosher salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 large egg, beaten
3/4 cup plus 1 tbsp sugar
1/2 cup buttermilk
1 tsp pure vanilla extract
1/2 cup (1 stick/115 g) unsalted butter, melted and cooled
1 1/2 cups blueberries
3/4 cup toasted pecan pieces (optional)
- Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners or coat the cups with nonstick cooking spray.
- Add the flours to a bowl. Add the baking soda, baking powder, salt, cardamom, and cinnamon and whisk or stir to combine.
- Whisk the egg and 3/4 cup of the sugar in a large bowl until pale, then whisk in the buttermilk, vanilla, and melted butter. Add the dry ingredients 1 cup at a time and stir with a wooden spoon until just combined. Gently fold in the blueberries and pecans, and spoon the batter into the prepared muffin tin.
- Bake for 25-30 minutes, until a toothpick inserted into a muffin comes out clean. Serve warm.
The original recipe had a more elaborate nut topping as well. These would probably be good with that or a streusel. I used blueberries I'd picked in my backyard last year and kept in the freezer because we're almost ready for a new crop!