Blueberry Pecan Muffins Using Food Processor

Whip up a batch of irresistibly moist and flavorful Blueberry Pecan Muffins using the convenience of your food processor! This beginner-friendly recipe combines the sweetness of fresh, juicy blueberries and the nutty crunch of chopped pecans with a tender, buttery muffin base. The food processor simplifies the prep, cutting cold butter into the dry ingredients for a perfectly crumbly texture that ensures bakery-quality results at home. A sprinkle of turbinado sugar on top adds a delightful crunch to every bite. With just 15 minutes of prep and 20 minutes of baking, these homemade muffins are perfect for breakfast, brunch, or a grab-and-go snack. Serve them warm from the oven or at room temperature—either way, they’re guaranteed to disappear fast!

Nutriscore Rating: 51/100

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 (cold, cubed)
• 0.75 cups Whole milk
• 1 whole Large egg
• 1 teaspoons Vanilla extract
• 1.5 cups Fresh blueberries
• 0.5 cups Pecans (chopped)
• 2 tablespoons Turbinado sugar (optional for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it well.

Step 2

In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times to mix the dry ingredients evenly.

Step 3

Add the cold, cubed butter to the food processor. Pulse 8-10 times until the mixture resembles coarse crumbs.

Step 4

In a small bowl, whisk together the milk, egg, and vanilla extract until combined.

Step 5

With the food processor running on low, slowly pour the wet ingredients into the dry mixture. Pulse just until the batter comes together. Do not overmix; the batter will be thick.

Step 6

Transfer the batter from the food processor to a mixing bowl. Gently fold in the blueberries and chopped pecans using a spatula, being careful not to crush the blueberries.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with turbinado sugar for a crunchy topping.

Step 8

Bake in the preheated oven for 18-20 minutes, or until 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1060.9g)

Amount per serving	% Daily Value*
Calories	3107.3

Total Fat 150.0g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 466.3mg	0%
Sodium 2240.9mg	0%
Total Carbohydrate 411.3g	0%
Dietary Fiber 17.3g	0%
Total Sugars 210.3g
Protein 44.7g	0%

Vitamin D 121.5IU	0%
Calcium 364.0mg	0%
Iron 14.1mg	0%
Potassium 1035.4mg	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: 42.5%

Protein: 5.6%

Carbs: 51.8%