Blueberry and Pecan Muffins

Indulge in the irresistible combination of sweet, juicy blueberries and buttery pecans with these homemade Blueberry and Pecan Muffins. With a tender crumb and golden-brown tops, these muffins are perfect for a quick breakfast, mid-day snack, or a delightful addition to brunch. Made with fresh or frozen blueberries coated in flour to ensure even distribution, and studded with chopped pecans for a satisfying crunch, each bite strikes the ideal balance of flavor and texture. Simple to make in just 35 minutes, the recipe features pantry staples like all-purpose flour, sugar, and milk, while a hint of vanilla adds a warm, comforting aroma. Whether enjoyed warm out of the oven or saved for later, these moist and fluffy muffins are sure to become a family favorite. Perfect for anyone searching for an easy yet elevated muffin recipe!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups unsalted butter
• 0.75 cups milk
• 1 teaspoons vanilla extract
• 2 eggs
• 1.5 cups fresh or frozen blueberries
• 0.5 cups chopped pecans
• 1 tablespoons all-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups with nonstick spray.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

In a small saucepan or microwave-safe bowl, melt the unsalted butter and let it cool slightly.

Step 4

In another bowl, whisk together the milk, vanilla extract, eggs, and cooled melted butter until combined.

Step 5

Gradually add the wet ingredients to the dry ingredients and gently fold them together until just combined. Be careful not to overmix.

Step 6

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold the blueberries and chopped pecans into the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1032.1g)

Amount per serving	% Daily Value*
Calories	2661.0

Total Fat 105.4g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 512.5mg	0%
Sodium 2305.9mg	0%
Total Carbohydrate 393.5g	0%
Dietary Fiber 17.5g	0%
Total Sugars 184.7g
Protein 51.5g	0%

Vitamin D 162.5IU	0%
Calcium 384.5mg	0%
Iron 15.3mg	0%
Potassium 1113.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 7.5%

Carbs: 57.7%