I got some pistachios from the market a few days ago and I'm seriously happy with the decision, so much so I had to bake with them. I never tried them until recently and feel sort of silly because the little green/purple nuts are so delicious. These blueberry pistachio muffins are an extra level of delicious, nearly a cupcake for breakfast.

Recently the ducks have been providing eggs again so I was able to use duck eggs in this recipe resulting in a much richer muffin. Duck eggs are prized for baking because of their high egg to yolk ratio.

Ingredients

2 c all purpose flour
2 t baking powder
1 c white sugar
90 g butter, softened to room temperature
2 eggs, duck or chicken (you can substitute chicken eggs for duck eggs by separating an extra yolk and adding that too)
1 t vanilla
1 c milk
1.5 c blueberries, frozen
1/2 c powdered sugar
1/3 c pistachios chopped
2 T brown sugar

Cream the sugar and butter together in a large bowl.

I chopped the nuts and combined them with the brown sugar, just set aside to top the muffins.

Add the eggs, then the vanilla, then the milk. Finally add the flour and baking powder and mix until just combined. Toss the blueberries in the powdered sugar, the sugar will keep them from streaking the batter too bad. Fold the berries into the batter until evenly combined and distribute evenly among cups. Sprinkle the sugar and nut mix across the muffins evenly. I got 10 medium sized muffins out of this recipe. Bake at 350 Fahrenheit for about 15-20 minutes until golden brown or until an inserted toothpick comes out clean.