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!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
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 (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)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it well.
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.
Add the cold, cubed butter to the food processor. Pulse 8-10 times until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk, egg, and vanilla extract until combined.
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.
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.
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.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 79 mg | 2% | |
*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.
