Blueberry Pecan Corn Muffins

READY IN: 22mins
Recipe by nemokitty

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

Top Review by Susie D

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.

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.

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