Rasblueberry Muffins with Pecans

All day the weather has been begging me to bake. Seriously give me a rainy, blustery, and cloudy day and I’ll give you ALL THE BAKED THINGS. They just go hand in hand 🙂 Living in San Diego though, we don’t see days like this…like…ever.

It’s usually just sunshine and blue skies which is totally some people’s cuppa tea, but mine lies in the Northwest with rain storms, cold temps, trees everywhere and snow! But since I can’t have that glorious weather for now, I’ll take any “chilly” weather I can get in SD. And by chilly I mean 63 degrees. LOL.

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So grab your weapons of choice and let’s get to bakin’! I snagged these pretties from Anthropologie for my first apartment; the colors are so fun. The scraper spatula once had this cool leather strap on the end, but has since fallen off. Oh well.

Tonight, we’re going to be baking blueberry muffins with a twist: We’re adding a raspberry+wild blueberry filling, and topping them off with pecans. I dubbed them “rasblueberry” muffins, but if you have a better name let me know. Here’s what you’ll need:

– medium sized bowl for mixing blueberry muffin mix
– small bowl for mixing filling
– scraper spatula or wooden spoon for mixing (I prefer scraper spatula so I can easily get the sides and bottom of the bowl)
– regular sized muffin pan
– cupcake liners (bonus point if they’re cute colorful ones)
– measuring cups

The ingredients:

– your favorite boxed blueberry muffin mix with the container of blueberries inside. Normally everything I bake is done from scratch, but tonight I was feeling lazy so I grabbed a box mix of Krusteaz Wild Blueberry Muffin Mix instead.
– 3 eggs
– 1/2 cup water
– 1/3 cup canola oil
– ground cinnamon (optional)
– 2 packages of organic blueberries
– small jar of organic raspberry preserves
– 1/3 cup crushed pecans

FIRST, preheat your oven to 375 degrees F. Then make your blueberry muffin mix in your medium sized bowl as directed on the back of the box (add the 3 eggs to the dry mix, plus canola oil and water. MAKE SURE you leave out the wild blueberries in the tin can, we’ll use these for the filling. Mix everything else together well with a scraper spatula so all the lumps are gone).

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Note: I add cinnamon to almost everything. You can add a dash (or five) of ground cinnamon to the muffin mix for extra flavor:

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Now once that’s all mixed, add 1 package of your organic blueberries and fold them into the batter. These ended up being giant blueberries…super fun!

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Once everything is mixed, add the batter to your muffin cups filling the cup only halfway.

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Once that’s done, grab your raspberry preserves and the tin can of wild blueberries that came with your box mix (make sure you drain out the juice). Measure out 3 spoonfuls of raspberry preserves (about 1/3 cup) to your small bowl, and add the wild blueberries from the tin can to the small bowl as well. Mix these together just enough so that they’re combined. Don’t overdo this part, we want those baby blueberries intact still!

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Now add one teaspoonful at a time to each muffin cup. It doesn’t need to cover the batter completely, just try to set it in the middle of the batter so it doesn’t goop out the sides while they’re baking.

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Once you’ve finished, add the rest of the batter to each muffin cup, covering the filling. Then grab your other package of organic blueberries, and throw a couple berries on top of of the batter in each muffin cup. Snack on the rest so you don’t feel guilty eating any late night muffin snacks.

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Finally, grab your 1/3 cup of crushed pecans and sprinkle them over the tops of each muffin. I got lazy and didn’t thoroughly crush my pecans, so some of them were whole still. Whatevs, I was tired and didn’t care too much anyways because pecans are pecans and taste good either way. 😉

I like to buy a package of whole pecans, and then take a rolling pin to them on waxed paper. It makes it easier to crush them this way, plus you’ve got an easy clean-up thanks to the wax paper!

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Pop the tray into your oven (which should have been heated to 375 degrees F) and let them bake for 15-20 minutes or until you can see a golden brown heavenly glow all over ( try not to drool over how glorious these smell while they’re baking). I took mine out at 18 minutes, but everyone’s oven is different so just check on them after 15 mins.

Let them cool for 15 minutes, because blueberries are H O T as heck once they’ve been torched, lemme tell ya. I’m notorious for trying to eat things as soon as they come out of the oven, just ask John.

After 15 minutes, feel free to gorge. If you don’t finish these muffins in 24 hours like I’m sure my family will, they will keep in the fridge for 4-5 days in a sealed container. Hope you enjoy! ❤

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