It was so good, we devoured the whole thing – not a scrap left!
By McKayla Davis
There’s something truly heartwarming about the aroma of freshly baked muffins wafting through the house, especially on a crisp fall morning. These blueberry pecan pie muffins are a delightful twist on a classic favorite, combining the sweet, juicy burst of blueberries with the rich, nutty flavor of pecans. Perfect for a family breakfast or a cozy afternoon snack, these muffins are sure to become a beloved staple in your home. They’re easy to make and bring a touch of homemade comfort to any occasion.
These muffins pair beautifully with a dollop of creamy butter or a drizzle of honey. For a more indulgent treat, serve them warm with a scoop of vanilla ice cream or a spoonful of whipped cream. They also make a lovely addition to a brunch spread, alongside scrambled eggs, crispy bacon, and a fresh fruit salad.
Blueberry Pecan Pie Muffins
Servings: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
Directions
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