blueberry lemon muffins with pecans


that’s a mouthful huh?! typing it felt that way.

last night I felt somewhat like an over achiever and had my oven running like a mad woman. but she didn’t complain too much.

I had purchased some blueberries thinking Ben would eat them but he wasn’t too fond, so I decided to make some yummy delicious muffins with them to make sure they didn’t go to waste. Boy I’m really glad he didn’t like them; these are delicious! Little to my surprise, he likes them in a muffin.

blueberry lemon muffins with pecans:

1 3/4 cup flour
1/2 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil or shortening, melted
3/4-1 cup blueberries
2 tbsp sugar
Zest of one lemon
1/4-1/2 cup pecans, chopped

Preheat oven to 375 degrees. Line muffin tin with cupcake liners, paper or silicone.

In mixing bowl stir together flour, 1/2 cup sugar, baking powder and salt. Set aside.

In small bowl, beat together egg, oil and milk. Slowly combine egg mixture into flour mixture until completely moistened.

Mix blueberries, 2 tbsp sugar, lemon zest and pecans in a bowl well. Fold into muffin mixture.

Fill each liner 2/3 full with muffin mixture. Bake 18-20 minutes or until toothpick comes out clean.

Yumminess tip: While muffins are hot, brush tops with melted brush and sprinkle with sugar!


My recipe made 17 muffins but it will vary based on the size of your muffin pan and amount of blueberries you use.

I also make fiesta cheesy chicken rice with black beans and will be sharing that recipe later.


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