PECAN BLUEBERRY MUFFINS

1 cup chopped pecans
3 cups unbleached flour
1 cup whole wheat flour
2 cups sugar
2 tbsp. baking powder
1/2 tsp. salt
4 eggs
1 cup milk
1 cup heavy cream
1 cup oil
1 package (14 ounces) frozen blueberries

Stir together flours, sugar, baking powder and salt. Add eggs, milk, cream and oil, stirring gently until moist. Fold in berries and pecans and spoon batter into muffin cups. Sprinkle crumble on top of muffins. Bake for 20 minutes at 375 degrees F, until golden.

Crumble:
1/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup butter
3/4 cup chopped pecans

Combine flour, sugars and butter. Cut in butter until mixture is the size of peas. Stir in pecans. Sprinkle crumble on top of muffins.