• 24servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 1/2 cup granulated sugar

  3. 1/2 cup brown sugar

  4. 2 tsp. baking powder

  5. 2 tsp. baking soda

  6. 1 tsp. cinnamon

  7. 1/4 tsp. nutmeg

  8. 1/2 tsp. salt

  9. 2/3 cup buttermilk

  10. 1/2 cup sour cream

  11. 1/3 cup vegetable oil

  12. 1/3 cup butter, melted

  13. 2 eggs, beaten

  14. 2 tsp. vanilla

  15. 2 cups fresh or frozen blueberries, unthawed if frozen

  16. 1/4 cup granulated sugar

  17. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees. In a large mixing bowl, combine flour, 1/2 cup granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt and stir to mix. Combine buttermilk, sour cream, oil, melted butter, eggs, and vanilla in a medium bowl and beat with a wire whisk until blended.

  2. Make a well in dry ingredients and pour the wet mixture into the well all at once. Stir until just moistened. In a medium bowl, combine blueberries, 1/4 cup granulated sugar, and pecans and toss to coat with sugar. Stir gently into batter just until blueberries and pecans are distributed.

  3. Spoon batter into muffin cups, filling 3/4 full. Bake at 400 degrees for 20-25 minutes, until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.


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