Pear and Blueberry Muffins with Ginger and Cardamom Spices

Directions

1. Preheat your oven to 425 degrees Fahrenheit. Prepare a muffin pan with liners.
2. To make the pear puree. Peel 1 large RIPE pear and core then chop. Put the chopped pear in a blender or food precessor. You should end up with about 1/4 c. of a liquidy pear puree.
3. In a large mixing bowl, combine dry ingredients; flour through sugar and whisk together. In a large liquid measuring cup or small mixing bowl, combine milk through egg (including pear puree) and beat the liquid ingredients together. Then combine the liquid mixture into the dry ingredients and stir with a rubber spatula. Don't whisk now or you over work your batter and the muffins won't be as fluffy.
4. In a small bowl gently toss the blueberries with the 1 T. of flour to help give them a coating so that they won't run when mixed into your batter. If you are using frozen berries, just make sure they are adequately drained and then toss them with the flour.
5. Gently fold the berries into the batter. Scoop medium ice cream scoopfuls of batter into each muffin cup, filling the cup 2/3 full. Sprinkle each muffin with a pinch of granulated sugar. This will make for a nice, sweet crunch on top.
6. Bake for 20-25 minutes depending on your oven or until the muffins are firm but slightly springy to the touch. They should be a nice golden brown and your toothpick should come out clean.
7. Serve warm with a nice cup of freshly brewed coffee.