Blueberry and Pecan Muffins

READY IN: 30mins
Top Review by Kiara B.

I added a bit of extra oil as well as a bit of extra blueberries (frozen) along with extra lemon zest and they still turned out on the dry side. All I can really taste are the pecans and a really strong aftertaste of sugar; which is odd because they do not initially taste sweet at all.

Ingredients Nutrition


  1. Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
  2. Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
  3. Do not over mix.
  4. Gently mix the 4 tablespoons sugar, drained.
  5. berries, lemon peel and pecans together.
  6. Fold the berry mixture lightly into the batter.
  7. Fill greased and dusted muffin pans half full.
  8. Bake for 20 minutes at 400 F or until done.
  9. While muffins are still warm, dip the tops in melted butter, then in the sugar.

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