Muffins.. so yummy for breakfast or even for dessert.

Last night I was debating whether to bake muffins or try baking macarons again.  Muffins won over macarons since I only had 2 hours to spare before bedtime.  Macarons takes longer to make.  These muffins are so delicious; you can have them for breakfast, snack and even for dessert (with wine).

Blueberry Muffins with Crunchy Pecan Topping (from Esther Brody's book "The 250 Best Muffin Recipes")

Preheat your oven to 400 degrees F (I set mine at 375 deg F). 
Line your muffin tin with paper liner (there are some nice ones at Michael's, but for everyday consumption, I just buy the supermarket brand).

 
For the topping:

 In a bowl, combine pecans, brown sugar, flour and cinnamon; mix well.

Add melted butter, stir and set aside.

For the muffin batter:

In a bowl cream the butter, around 1 minute, until creamy, add the sugar, cream until light and fluffy.  Add the vanilla, continue to beat.  Add eggs one at a time; beat well.

In another bowl, sift flour, baking powder, salt and baking soda.  Whisk them together.

Add one-third of the flour mixture to the creamed mixture (butter, sugar, vanilla and eggs), mix well.  Add half of the sour cream; mix, then add the other one-third of the flour, mix well; add the remaining sour cream, mix and lastly, add the remaining flour.  Mix well.

Spoon batter into prepared muffin tin, filling half full.

Add blueberries; top with remaining batter.

Sprinkle with topping.  Bake for 20-25 minutes.  I baked it for 20 minutes.

This is how it looked when baked.  The topping is so yummy. 

Here's the recipe and enjoy!!

Topping

1/2 cup chopped pecan (chop the pecan into bigger pieces and add another 1/4 cup)

2/3 cup packed brown sugar (I used light brown sugar)

2 tbsp. all-purpose flour

1/2 tsp cinnamon

2 tbsp butter (I used 3 tbsp)

Muffin

1/2 cup butter (use unsalted)

1 cup granulated sugar  (use organic raw sugar)

( I usually process the raw sugar in the food processor so the granules are finer)

1 tsp pure vanilla extract

3 large eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1-1/4 cups sour cream (do not use non-fat)

2 cups frozen blueberries, thawed and patted dry.