breakfast
Blueberry Muffins with Pecan Crumbles
These extra-large blueberry muffins are a RizzieFarms breakfast classic, loaded with juicy farm-fresh blueberries and topped with a crunchy pecan crumble. A simple vanilla-scented batter—made with pantry staples like flour, sugar, vegetable oil, egg, and milk—bakes up tall and tender around pockets of sweet blueberries. The real magic is the sugary-cinnamon pecan crumb topping: a buttery blend of white sugar, flour, cinnamon, and chopped RizzieFarms pecans that bakes into a crisp, crackly crown over each muffin. Perfect warm from the oven with coffee, they also make a wonderful snack or dessert and are sturdy enough to pack for picnics, road trips, and farm mornings on the go.
Ingredients
Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk (or enough milk to bring the oil–egg mixture up to 1 cup)
- 2 cups fresh blueberries
Pecan Crumb Topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- 1 cup pecans, chopped
Instructions
- Preheat oven and prep pan Preheat the oven to 400°F. Grease a 12-cup muffin tin or line the cups with muffin liners.
- Mix dry ingredients for muffins In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup white sugar, 1/2 teaspoon salt, and 2 teaspoons baking powder until well combined.
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Combine oil, egg, and milk
Pour 1/3 cup vegetable oil into a 1-cup liquid measuring cup. Add 1 egg, then add enough of the 1/3 cup milk (or a little extra if needed) to bring the mixture up to the 1-cup line. Whisk with a fork until the egg, 1/3 cup vegetable oil, and milk are well blended.
The original method uses the classic "fill to 1 cup" approach; start with the 1/3 cup milk and add more only as needed.
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Make the muffin batter
Pour the oil–egg–milk mixture into the bowl with the dry ingredients (1 1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder). Stir gently just until the batter is combined and no dry pockets remain; it will be thick. Fold in the 2 cups fresh blueberries, being careful not to crush them.
Avoid overmixing to keep the muffins tender.
- Fill muffin cups Divide the batter evenly among the prepared muffin cups, filling each cup right up to the top with the blueberry batter made from 1 1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/3 cup vegetable oil, 1 egg, 1/3 cup milk, and 2 cups fresh blueberries.
- Prepare pecan crumb topping In a separate bowl, combine 1/2 cup white sugar, 1/3 cup all-purpose flour, 1/4 cup cubed butter, 1 1/2 teaspoons ground cinnamon, and 1 cup chopped pecans. Use a fork or your fingers to work the 1/4 cup butter into the mixture until it forms coarse crumbs and the 1 cup pecans are evenly coated.
- Top the muffins Sprinkle the pecan crumb mixture made from 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, 1 1/2 teaspoons cinnamon, and 1 cup chopped pecans generously over the top of each filled muffin cup.
- Bake the muffins Bake the muffins at 400°F for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin (avoiding the blueberries) comes out clean.
- Cool and serve Let the muffins cool in the pan for about 5 minutes, then carefully remove them to a wire rack to finish cooling. Serve warm or at room temperature, enjoying the contrast of the soft blueberry crumb and the crunchy pecan topping.
Notes
- Fresh RizzieFarms blueberries and pecans make these muffins especially flavorful, but you can substitute good-quality store-bought fruit and nuts if needed.
- If using frozen blueberries, do not thaw; toss lightly in a spoonful of the 1 1/2 cups flour before folding into the batter to help prevent color bleeding.
- For slightly smaller muffins, fill cups about 3/4 full and reduce the baking time by a few minutes.