I love this foolproof recipe. The muffins are so tender and delicious; perfect for a special morning breakfast or brunch.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 24 muffins
Ingredients:
- 3 cups flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 2/3 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/3 cup butter, melted
- 2 eggs, beaten
- 2 tsp. vanilla
- 2 cups fresh or frozen blueberries, unthawed if frozen
- 1/4 cup granulated sugar
- 1 cup chopped pecans
Preparation:
Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees. In a large mixing bowl, combine flour, 3/4 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.
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.
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.
