I made these for the athletes. And they turned out surprisingly well. I cut up the pineapple sliced it and then I chunked a few slices. Maybe 200 g of them put them in a bowl on paper towel towels, and then put a paper towel on top push down to drain as a lot of of the liquid so the muffins wouldn’t turn out too wet. It worked beautifully tossed the blueberries in some powdered sugar instead of flour to keep them from sinking which worked nicely and toasted the walnuts. Then I placed them in my fancy tall muffin tin liners. Top them with more toasted, walnut and turbinado sugar. Those kids have no idea what they’re eating would cost seven dollars at a bakery. Here’s the recipe Pineapple Blueberry Muffins with Toasted Nuts Moist, tropical muffins built around fresh pineapple and blueberries, with toasted nuts for crunch. The pineapple does the heavy lifting on moisture so these stay tender for days. Prep Time: 15 minutes Cook Time: 22 minutes Total Time: 37 minutes Yield: 12 standard muffins Ingredients Dry ∙ 240g (2 cups) all-purpose flour ∙ 150g (¾ cup) granulated sugar ∙ 10g (2 tsp) baking powder ∙ 3g (½ tsp) baking soda ∙ 3g (½ tsp) fine salt ∙ 3g (1 tsp) cinnamon Wet ∙ 2 large eggs ∙ 120ml (½ cup) neutral oil or melted butter ∙ 120ml (½ cup) buttermilk (or whole milk + 1 tsp vinegar) ∙ 5ml (1 tsp) vanilla extract Mix-ins ∙ 200g (1½ cups) fresh pineapple, small dice ∙ 150g (1 cup) fresh blueberries ∙ 75g (½ cup) walnuts or pecans, roughly chopped and toasted Instructions 1. Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin tin with liners or grease well. 2. Toast your nuts in a dry skillet over medium heat, 3-4 minutes, stirring often. Set aside to cool. 3. Whisk all dry ingredients together in a large bowl. 4. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until combined. 5. Pour wet into dry and stir until just combined. A few streaks of flour are fine. Don’t overwork it. 6. Fold in the pineapple, blueberries, and most of the nuts. Leave a small handful for the tops.