3-1/2 cups flour
1/2 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1-1/2 cups milk
2/3 cup vegetable oil
2 eggs, beaten
3 cups fresh or frozen blueberries, unthawed if frozen
1/4 cup sugar
1 cup chopped pecans

1. Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees.

2. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix. Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended. Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.

3. In a medium bowl, combine 4 Tbsp. sugar, blueberries, and pecans and toss to coat with sugar. Stir gently into batter just until blueberries and pecans are distributed.

4. Spoon batter into muffin cups, filling 3/4 full. Bake at 400 degrees for 20-25 minutes, until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack.

5. Store tightly covered at room temperature.

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