Blueberry-White Chocolate Chip - Pecan Muffins

Barbara Gossett


The cooking time is actually 23 - 28 min depending on the size of the muffins.

Dried blueberries can be used in place of fresh by soaking 1 cup of dried blueberries for 1 hour in enough water to cover them.


☆☆☆☆☆ 0 votes

12 Large Muffins or 24 Regular Muffins
25 Min
25 Min


  • 4 c
  • 6 tsp
    baking powder
  • 1 c
  • 1/2 tsp
  • 1 c
  • 2
    large eggs (slightly beaten)
  • 1 c
    +2 tablespoons milk
  • 2 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 1+1/14 c
    white chocolate chips
  • 1/2 c
    chopped pecans
  • 2 c

How to Make Blueberry-White Chocolate Chip - Pecan Muffins


  1. Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
  2. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk and extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, berries, pecans and white chocolate chips, then fill muffin cups with the mixture.
  3. Bake 23 to 30 minutes, until the center springs back to the touch. Yield 24 medium or 12 large muffins.
  4. f desired a streusel topping can be added using the following:

    ¼ cup sugar
    4 Tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    2 tablespoons cold butter

    To prepare blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins before baking.

Printable Recipe Card

About Blueberry-White Chocolate Chip - Pecan Muffins

Course/Dish: Other Breakfast Muffins
Main Ingredient: Fruit
Regional Style: American
Hashtag: #tasty

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