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    You are in: Home / Recipes / Blueberry Pecan Corn Muffins Recipe
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    Blueberry Pecan Corn Muffins

    Average Rating:

    2 Total Reviews

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    • on March 29, 2013

      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.

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    • on May 29, 2014

      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.

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    Nutritional Facts for Blueberry Pecan Corn Muffins

    Serving Size: 1 (62 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 182.4
     
    Calories from Fat 102
    56%
    Total Fat 11.3 g
    17%
    Saturated Fat 3.6 g
    18%
    Cholesterol 31.6 mg
    10%
    Sodium 348.1 mg
    14%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 2.3 g
    9%
    Sugars 6.5 g
    26%
    Protein 3.1 g
    6%

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