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!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups with nonstick spray.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a small saucepan or microwave-safe bowl, melt the unsalted butter and let it cool slightly.
In another bowl, whisk together the milk, vanilla extract, eggs, and cooled melted butter until combined.
Gradually add the wet ingredients to the dry ingredients and gently fold them together until just combined. Be careful not to overmix.
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.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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.
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.
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
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 393.5 g | 143% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 184.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 384 mg | 30% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1113 mg | 24% | |
*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.
