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Blueberry and Pecan Muffins

Blueberry and Pecan Muffins created by Colleen P.

Ready In:
30mins
Yields:
Units:

ingredients

directions

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

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  1. Colleen P.
    How did these get 5 star reviews and come up first on a Google search?! They are horrible, super dry and come out white, without a hint of golden brown. It's bizarre to have a baking recipe devoid of any oil or butter. Would NOT recommend!
    • Review photo by Colleen P.
    Reply
  2. 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.
    Reply
  3. carole in orlando
    Wonderful muffins! I loved the mix of flavors, lemon, vanilla, nutmeg and blueberries. I toasted the nuts a little and used dried lemon zest. I made large muffins and the baking time was just right. Thanks for a lovely muffin recipe. Carole in Orlando
    Reply
  4. Dancer
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