Prep Time
15 Mins
Bake Time
21 Mins
Cool Time
5 Mins
Makes 1 dozen (serving size: 1 muffin)

How to Make It

Step 1

Combine brown sugar, 1 tablespoon flour, and pecans in a small bowl. Stir in melted butter; set aside.

Step 2

Combine 1 cup all-purpose flour, whole-wheat flour, and next 5 ingredients in a large bowl; make a well in center of mixture.

Step 3

Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.

Step 4

Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.

Step 5

Bake at 375° for 19 to 21 minutes or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.

Ratings & Reviews

noelle71's Review

April 20, 2013

lowedown's Review

September 06, 2011
I made this recipe because my husband and I picked 10 pounds of fresh blueberries, and I was looking for a somewhat healthy, but still sweet use for some of them. I followed the recipe exactly, except I used dark brown sugar instead of light because that's what I had, and I added extra blueberries since I had so many. The muffins taste good--not too sweet and the blueberries cooked nicely. These are also not heavy like many recipes that use whole wheat flour. However, they don't look all that appetizing, so unless you're feeding people who are used to healthy looking muffins, I don't think these would compete with other sweet foods. Also, the topping cooked completely into my muffins and didn't have the consistency, look, or flavor that I wanted. If I made these muffins again, I would probably add some salt to the batter. I would also try adding the topping after baking for 15 minutes so that the sugar/butter don't bake into the muffins. Overall, a great way to get whole grain!