Blueberry Pecan Corn Muffins
Bursting with juicy blueberries, nutty pecans, and the rustic charm of yellow cornmeal, these Blueberry Pecan Corn Muffins are the perfect harmony of sweet and savory. With a tender crumb and a delightful crunch from toasted pecans, these muffins make an irresistible breakfast or snack option. Easy to prepare in just 15 minutes of prep time, this recipe combines pantry staples like all-purpose flour and baking powder with wholesome ingredients like whole milk and vanilla extract. The addition of fresh blueberries adds a pop of sweetness, while the golden cornmeal gives a subtle, earthy flavor. These muffins bake to golden perfection in under 20 minutes and are versatile enough to be enjoyed warm, straight from the oven, or cooled for later. Whether you’re hosting brunch or simply craving homemade comfort, these Blueberry Pecan Corn Muffins hit all the right notes!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Whole milk
- 2 Eggs, large
- 1 tsp Vanilla extract
- 1 cup Fresh blueberries
- 0.5 cup Pecans, chopped and toasted
- 1 as needed Non-stick cooking spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with muffin liners or lightly grease it with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries and chopped, toasted pecans with a spatula, ensuring they are evenly distributed throughout 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 muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these flavorful Blueberry Pecan Corn Muffins as a breakfast treat or a midday snack!
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 127.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1134 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.
