Blueberry Pecan Corn Muffins Recipe

These irresistible Blueberry Pecan Corn Muffins are a delightful twist on a classic! Inspired by a recipe from *First for Women* magazine, this easy-to-follow recipe delivers tender, moist muffins bursting with juicy blueberries and crunchy pecans. Perfect for breakfast, brunch, or a sweet afternoon snack.

Prep Time 10 mins
Cook Time 22 mins
Calories 182.5 kcal
Protein 6g
Rating 5.0 (2 Reviews)
Blueberry Pecan Corn Muffins 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Pecan Corn Muffins

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Blueberry Pecan Corn Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Blueberry Pecan Corn Muffins

  1. Preheat oven to 400°F (200°C).
  2. Lightly grease a 12-cup muffin tin with nonstick cooking spray.
  3. 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.
  4. Gently fold in 1 cup fresh or frozen blueberries and 1/2 cup chopped pecans.
  5. Fill each muffin cup about 2/3 full.
  6. Brush the tops of the muffins with 1 tablespoon melted unsalted butter.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
  8. 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

Recipe Tags (Choose a tag and find related recipes!)