Go Back
Five baked blueberry pecan muffins on a wooden surface.
Print Recipe
5 from 1 vote

Blueberry Pecan Muffins

These blueberry pecan muffins with crumb topping are easy and even arguably healthy seeing as they boast nuts, fruit, and, if you make the crumbly topping, oats. Most important, though, they're some of the best we've had. Here's how to make them.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 24 muffins
Calories: 216

Ingredients

For the crumb topping (optional)

  • 2 tablespoons granulated sugar
  • 2 tablespoons pecans, finely chopped
  • 2 tablespoons rolled oats, whole or pulsed in a blender

For the muffins

  • 11 tablespoons (5 1/2 oz) unsalted butter, melted and cooled to room temperature; plus more for smearing the muffin tins
  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups coarsely ground pecans, (they should be finely chopped, like a coarse nut flour; they need to be so small that when you bite into the muffin, you shouldn't know there are nuts in it)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup cold milk
  • 2 teaspoons vanilla extract
  • 2 to 2 1/2 cups fresh blueberries, rinsed and dried
  • Coarsely chopped or broken pecans, for sprinkling (optional)
US - Metric

Instructions

Make the crumb topping (optional)

  • In a small bowl, stir together all of the crumb topping ingredients.

Make the muffins

  • Preheat the oven to 400°F (204°C) and position an oven rack in the center of the oven. Smear 8 jumbo (we mean oversize in a BIG way) or 24 standard-size muffin pans with butter.
  • In a medium bowl, whisk together the flour, ground pecans, baking powder, and salt.
  • 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 spoon and, using a rubber spatula, scrape the batter into the muffin cups, filling each almost to the top. 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.
  • If using the crumb topping, sprinkle the topping evenly over the muffins. If not using the crumb topping, sprinkle with additional pecans.
    Unbaked blueberry pecan muffins in a muffin tin with pecans scattered on top.

Bake and cool the muffins

  • Bake the muffins for 35 to 40 minutes if making jumbo muffins or about 20 minutes if making standard 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 above the edge of the muffin tin and the crumb topping or muffin surface 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.
    Baked blueberry pecan muffins in a muffin tin.
  • Fip 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.

Nutrition

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 63mg | Fiber: 2g | Sugar: 10g