Whole wheat blueberry pecan muffin tops. I got started too late (with climbing temperature outside) to make the planned berry/rhubarb crisp so opted for these shorter-baking, not-too-sweet muffin tops. Heavily adapted from a muffin recipe in North Cabin Cooking to use half whole wheat / half white flour, (2 C total), 1/2 C. sugar, 2 eggs, 1/2 C milk, 1/2 C melted butter, 2 tsp baking powder, 1/2 tsp salt, a combo of chopped and half pecans, and a pint / 2 C of blueberries. 375 degrees, 15 minutes.
