Are you ready to taste one of the most scrumptious, delectable muffins ever? Blueberry Pecan Streusel Muffins fall into that category. No kidding. These muffins are the real deal. Yes, of course, they’re filled with blueberries but they have SO much more. These also are made with blueberry Greek yogurt providing a very moist muffin rather than one that’s dried out.
On top of that they have a lovely streusel topping made with brown sugar, butter and pecans that’s pressed into the muffins before baking. After baking, these muffins have an incredibly delicious vanilla cream frosting that’s so mouthwatering all you’ll want to do is lick the spoon (or the icing off all the muffins)! Truly.
Last summer when my six peach trees were bearing fruit out the kazoo I was hunting frantically for recipes to use up all those peaches. I came across one for Peach Streusel Muffins that I have since improvised and redone and made it with several different kinds of fruit, nuts, and combinations including strawberries and blackberries.
This muffin is rich, so flavorful, and incredibly delicious and always turns out tasting marvelously no matter what combination of flavors I make it with. I’m really happy that it rises so nicely while baking and doesn’t sink down afterward. Having just the right amount of flour helps, and cooking at a much higher temperature and the beginning also makes these Blueberry Pecan Streusel Muffins plump up so they’re nice and beautiful.
Our church was hosting a Ladies’ Conference last weekend and I was asked by our pastor’s wife to make breakfast for Saturday. I love having opportunities to bless other people with food, so I said YES! I knew right away that these muffins would be on the menu along with lots of other new recipes I tried out (that I’ll post in the days ahead).
But due to severe weather problems, Dallas had one ice and snow storm after another, so we had to cancel part of the ladies’ conference. Our pastor asked me if I would mind bringing all my breakfast stuff and serve it to our church members on Sunday morning (so it wouldn’t spoil) instead. No worries. You learn to be very flexible when it comes to catering.
I had frozen all my muffins (7 different kinds) so I pulled them out of the freezer that Sunday and brought them with all my hot dishes (6 different kinds of breakfast casseroles and multiple dishes of each) and brought them up to serve for breakfast.
Yes, it was still blustery, cold that morning, but along with my team of helpers we served a delicious breakfast to all who wanted it. Everyone LOVED the blueberry muffins. Most people enjoy blueberry muffins anyway, but these are so special. Yes, they are a little more work than some recipes as they have several steps before they are completed. But Blueberry Pecan Streusel Muffins are some of the BEST you’ll ever eat. I’m not trying to be boastful here, but they really turned out terrific.
I made all the muffins on the Thursday before I was originally planning on serving them. I popped them into the freezer so they would be fresh that Saturday, two days later. My pictures were taken outside on our patio table in freezing weather, but thankfully, there was a little bit of sunshine that day so the pictures didn’t turn out awful.
But instead of having everything ready to go on Saturday, we put everything off one day and brought everything that Sunday, instead. By this time, the ice and snow and melted sufficiently and, as I recall, it was raining but not freezing rain. Thankfully.
If you’re looking for a fantastic muffin to wow your family for holiday or special occasion breakfasts, then you need look no farther than Blueberry Pecan Streusel Muffins. These are so good, your family will want you to make them every weekend for breakfast! Really. They really are delightful and one of those special recipes that you will want to make frequently because it always turns out well.
Let me take a moment to say thank you to all my followers who have faithfully followed me throughout the past 2 1/2+ years. As I get closer to my 3rd anniversary of food blogging in June, I want you to know how much I appreciate those of you who have let me know you’ve made some of my recipes and have really enjoyed them. It makes all the hard work of food blogging worthwhile. I anticipate publishing my thousandth food recipe sometime in April! Seriously! Yes, I cook….a little bit…..!!! 🙂
If you want to follow my recipes, you can do that on Facebook and Pinterest. But the best way to follow me and make sure you never miss anything is via Blog Lovin’ or email. Blog Lovin’ is a reader where you can choose all your favorite blogs (religious, political, crafts, homeschooling, education, food, news, sports or whatever) and it allows you to select which ones you want to read at a particular given time.
Email is the safest way to never miss a post. There’s an envelope on my right sidebar next to the other Twitter and Pinterest icons where you can sign up via email. Thanks for your support. I appreciate each one of you. While your at it, make up a batch of these muffins for your family this week. Then you’ll understand why all those who tasted one of these muffins last Sunday were raving over them.
Blueberry Pecan Streusel Muffins are some of the BEST muffins you’ll ever eat!
Every mouthful of Blueberry Pecan Streusel Muffins will have you salivating. No kidding!
If you enjoy blueberries, you’ll love Blueberry Pecan Streusel Muffins.
Here’s what I did.
I used these ingredients for the muffins.
Place softened butter in a mixing bowl. Add brown sugar, granulated sugar, eggs, vanilla, cream, blueberry Greek yogurt, salt, baking powder and baking soda.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add blueberries.
Stir ingredients with a wooden spoon to combine.
Spray muffin tins really well with cooking spray that has flour. I used Pillsbury. Spoon blueberry batter into muffin tins until it reaches the top.
I used these 5 ingredients to make the streusel topping.
Melt butter. Add remaining streusel topping ingredients and stir to combine.
Evenly divide streusel topping among the 18 muffin tins. Press topping down gently into the muffin batter so ingredients will adhere.
Bake muffins in a preheated 425 degree oven for 5 minutes. Reduce oven temperature to 350. Bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
While muffins are baking, prepare vanilla cream icing. I used these ingredients.
Whisk to combine. Spoon mixture into a zip lock back and cut off a very small corner.
Pipe frosting over top of muffins and allow to set about 15 minutes.
Don’t these Blueberry Pecan Streusel Muffins look marvelous?
If you want to serve muffins for breakfast, I highly recommend these.
Here’s the recipe.
BLUEBERRY PECAN STREUSEL MUFFINS
(My own concoction)
- [b]STREUSEL TOPPING:[/b][br]
- 1/3 cup brown sugar, packed
- 1 tbsp. granulated sugar
- 1/4 cup unsalted butter, melted
- 2/3 cup [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ cup chopped pecans[br]
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 5.3-oz. container [url href=”http://www.chobani.com/” target=”_blank” title=”chobani greek yogurt”]Chobani[/url] Blueberry Greek yogurt
- 2 tsp. vanilla extract
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp.[url href=”http://www.bordendairy.com/” target=”_blank” title=”borden dairy heavy whipping cream”] Borden[/url] heavy whipping cream or half-and-half
- 1 dry pint (11-oz.) fresh blueberries[br]
- 1 cup confectioners’ sugar
- 3-4 tbsp. [url href=”http://www.bordendairy.com/” target=”_blank” title=”borden dairy”]Borden[/url] heavy cream
- 1/2 tsp. vanilla extract
- In a small mixing bowl, combine all the ingredients.
- The mixture will be crumbly.
- Set aside.
- Preheat oven to 425°.
- Spray muffin pans with Baker’s Joy nonstick cooking spray or Pillsbury’s cooking spray with flour.
- Set aside.[br]
- In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
- Stir in flour and blueberries gently with a wooden spoon until ingredients are just moistened.
- Don’t overmix the batter.
- Spoon the muffin batter into prepared muffin tins all the way up to the top.
- Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
- Bake for 5 minutes at 425°.
- Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
- Cool about 10 minutes.
- Add glaze. [br]
- Whisk all of the ingredients together.
- Allow muffins to cool about 10 minutes in muffin tins.
- Remove muffins from baking tins and place on wire rack.
- Place glaze mixture in a zip lock bag and cut off corner.
- Drizzle glaze over muffins.
I use real heavy whipping cream to make the icing so it turns out much better and with a better consistency than using milk.
Everyone raved over Blueberry Pecan Streusel Muffins when I served them last Sunday at our church!