Blueberry-Pecan Muffins

These classic blueberry muffins are studded with pecans and crowned with an oatmeal-pecan topping.

Blueberry Pecan Muffins

These blueberry-pecan muffins fought off the impending doom of a tornado—or at least my wife’s awareness of impending doom–while also making a tasty snack for our kids was adapted in more ways than one. The original recipe upon which it is based appears in Once Upon a Tart by Frank Mentesana and Jerome Audureau. It makes dense yet delicate blueberry muffins with a crunchy pecan and oat topping, Note that this was the one and only time that Amy actually didn’t make the topping. Weather permitting, you should.

Blueberry-Pecan Muffins

  • Quick Glance
  • Quick Glance
  • 10 M
  • 50 M
  • Makes 24 standard-size muffins
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  • For the pecan topping
  • For the batter


Prepare the oven and muffin tin
Position an oven rack in the center of the oven and preheat the oven to 400°F (204°C). Smear 8 big (we mean oversize in a big way) or 24 standard-size muffin pans with butter.
Make the pecan topping
Stir all of the topping ingredients together in a small bowl.
Make the batter
Whisk the flour, ground pecans, baking powder, and salt together in a medium-size bowl. In a separate, big bowl, whisk the eggs to break up the yolks. Still whisking with one hand, pour in the sugar with the other. Continue to whisk for a few minutes, until the eggs begin to pale in color. Whisk in the milk, vanilla, and melted butter.
Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon. When there is still a little flour visible, gently stir in the blueberries, taking care not to break them up any more than is inevitable.
Scoop the batter up with a wooden or metal spoon and, using a rubber spatula, scrape the batter off the spoon into the cups of the muffin tin, filling each almost to the top. Sprinkle the topping evenly over the muffins. You may want to wipe any excess topping off the pan so you won’t have to scrub burnt sugar from the tin after baking.
Bake and cool the muffins
Bake the muffins for 35 to 40 minutes if making ginormous muffins or about 20 minutes if making standard-size muffins, until a toothpick or a small knife inserted deep into the center of a muffin comes out clean. No matter what size your muffins, they ought to have risen over the edges of the muffin tin and the topping should be golden.
Remove the tin from the oven and place it on a wire rack. Let the muffins sit in the tin for a few minutes until they’re cool enough to touch. Then flip the tin upside down and let the muffins fall out onto the wire rack. Turn them right side up and try to stop at just one.
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Recipe Testers Reviews

This made for a perfectly sturdy and not too sweet muffin. That’s exactly how I like muffins, so this recipe worked great for me. (I made Amy’s version of the muffin.) The addition of ground almonds contributes to a nice crumbly texture, but the blueberries ensure that it’s not too dry. The combination of ground almonds and blueberries really works great together, sort of like frangipane and fruit in a nice tart.

These muffins are very delicious and moist for such a dense batter. The pecan flour definitely adds another nutty and sweet dimension, and the pecan topping perfectly balances the tartness of the blueberries. I ground the pecans in the food processor and had some extra which I think will freeze well. I used a standard 12-cup cupcake pan. The batter made 2 dozen muffins and I baked them in 2 batches, each at 400°F for 20 minutes. I’m going to freeze one batch and see how that works out. I’m also tempted to freeze the batter.

These muffins are quite dense, very moist, and not very sweet—in other words, perfect! I followed the original recipe exactly, using 1 cup of milk. I used my food processor to grind the pecans; just be careful not to let it go too long or you’ll have pecan butter (nothing wrong with that, though!). I wasn’t sure that there was enough batter to fill 8 large muffin cups, but there was. The topping adds an extra bit of sweetness and is very easy to put together, so I recommend doing that. Surprisingly, if you didn’t know there were nuts in the muffins, you wouldn’t be able to tell by the texture. The muffins were excellent fresh and the next day too. I would definitely make this recipe again.


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