1/3 c. fresh of frozen blueberries
2/3 c. all-purpose flour
3 tbsp. granulated sugar
1 tsp. baking powder
1/8 tsp. salt
1 slightly beaten egg
1/4 c. orange juice
2 tbsp. cooking oil
1 tbsp. brown sugar
1 tbsp. finely chopped pecans
1/4 tsp. ground cinnamon

Thaw blueberries, if frozen; drain.

For batter: In a medium mixing bowl, stir together the flour, granulated sugar, baking powder, and salt; make a well in the center. In a medium mixing bowl, combine slightly beaten egg, orange juice, and oil. Add all at once to dry ingredients; stir just to moisten. Fold in the blueberries.

Line a microwave-safe muffin pan with paper bake cups. For each cupcake, spoon 2 slightly rounded tablespoons of the batter into each paper bake cup. Combine the brown sugar, chopped pecans, and cinnamon. Sprinkle over batter in cups. Microwave, uncovered, on 100% power (high) for 2 to 3 1/2 minutes or until done, giving the pan a 1/2 turn every minute. Remove cupcakes from pan. Let cakes stand on a wire rack for 5 minutes before serving. Makes 6 cupcakes.

Note: The recipe easily doubles, just microwave two batches.