Blueberry Pecan Muffins
If you’re using frozen blueberries in these delicious muffins, add them to the batter while they are still frozen. You can serve these muffins warm with butter or at room temperature.
Serves: 24Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 3 cups plus 3 Tbsp. all-purpose flour, divided
- ½ cup ground oatmeal
- ¾ cup sugar, divided
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1½ cups buttermilk
- ⅓ cup vegetable oil
- ⅓ cup butter, melted
- 2 large eggs
- 3 cups blueberries
- 2 cups chopped pecans
- Preheat oven to 400°F. Line 24 muffin cups with paper liners and set aside. In large bowl, combine 3 cups flour, oatmeal, ½ cup sugar, baking powder, baking soda, and salt and mix well. In medium bowl, combine buttermilk, oil, melted butter, and eggs and beat until blended. Pour into dry ingredients and mix just until combined.
- In medium bowl, combine 3 tablespoons flour with blueberries and pecans and toss gently. Fold into batter just until combined. Spoon batter into prepared muffin cups, filling each three-quarters full. Sprinkle remaining sugar over muffin batter.
- Bake in preheated 400°F oven for 20 minutes or until muffins are golden brown and spring back when lightly touched in center. Remove from pan immediately and cool on wire rack.