Blueberry Pecan Corn Muffins

Total Time
22mins
Prep 10 mins
Cook 12 mins

I found this in the magazine "First for women" and it sounded easy and good!

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
  2. Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.
Most Helpful

Loved these! I wish I had more stars to pass out! Very different & a recipe I'll keep to use again. Although the recipe only made 9 standard size muffins instead of the mentioned 12 I was happy. The muffins are sweet, savory, and each bite is accompanied with a sigh of pleasure. I made these to serve with soup, but we found ourselves eating them spread with honey butter for breakfast and snacks. They would be a perfect fit for a "ladies luncheon" paired with a fancier chicken salad or even baked as mini muffins for a upscale brunch. I would add 'fold blueberries into mixture gently' to the directions and change the servings to 9, but otherwise not change a thing. Thank you for sharing the recipe! Made for Spring 2013 Pick A Chef.

Susie D March 29, 2013

These corn muffins are delicious! I love the savory taste of the corn muffin with the burst of blueberry and the crunch of the pecans. I especially love the fact that they are not sweet -- just a wonderful surprise and delicious improvement to the average corn muffin. They can be served as a breakfast/brunch item or with dinner. Will definitely keep this recipe handy. Made for Everyday is a Holiday tag, May, 2014.

DailyInspiration May 29, 2014