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  • 1 cup all purpose flour, sifted
  • 1 cup whole wheat flour, un-sifted
  • 1/3 cup granulated sugar or raw sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup toasted pecans, coarsely chopped
  • 1 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 large egg, lightly beaten with 1 teaspoon finely grated orange zest
  • 1 cup fresh or solidly frozen blueberries


  1. Preheat oven to 400°F.
  2. Lightly grease 12 standard-size muffin pan cups or spritz with nonstick cooking spray, or if you prefer, insert a crinkly muffin liner into each cup. Set pans aside.
  3. Combine first five ingredients (all-purpose flour through salt) in medium mixing bowl.
  4. Add pecans, toss well, then make well in center of dry ingredients and set aside.
  5. Whisk milk, butter and egg mixture in small bowl until smooth, then mix in blueberries.
  6. Pour into well in dry ingredients, and stir only enough to combine—specks of flour should be visible in batter.
  7. Spoon batter into muffin pans, dividing amount equally—each muffin pan cup will be approximately two-thirds full, though occasionally a bit more or a bit less.
  8. Slide onto middle oven shelf and bake 20 to 25 minutes until muffins have risen and their tops are nicely rounded and evenly browned.
  9. Serve oven-hot with plenty of unsalted butter.
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