Ingredients for Blueberry Pecan Corn Muffins
- Jiffy Corn Muffin Mix
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter (plus 1 tablespoon for brushing)
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped pecans
- Salt
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How to Make Blueberry Pecan Corn Muffins
- Preheat oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, combine 1 box (15.25 oz) corn muffin mix, 1 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter. Mix until just combined.
- Gently fold in 1 cup fresh or frozen blueberries and 1/2 cup chopped pecans.
- Fill each muffin cup about 2/3 full.
- Brush the tops of the muffins with 1 tablespoon melted unsalted butter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
26g
Fat
18g
Carbs
5g