These easy Blueberry Pecan Muffins are soft, fluffy, filled with juicy blueberries, and topped with crumbly pecan brown sugar streusel!
These delicious blueberry muffins with a buttery pecan crumble topping are going to be one of your new favorite recipes! They are fluffy and moist like my Chocolate Chip Muffins and feature a streusel topping similar to my Banana Coffee Cake Muffins!
Serve them on their own with a generous spread of butter, with yogurt and fruit, or alongside a hearty savory breakfast! For other delicious breakfast recipes to make with blueberries, be sure to check out my juicy Blueberry Turnovers, flavorful Blueberry Brown Butter Scones, or quick Cocoa Blueberry Smoothie!
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⭐️ Why You Need to Make This Recipe
- Fluffy & Tender - These pecan blueberry muffins have a soft crumb texture.
- Flavorful - Between the juicy blueberries and nutty pecans, these muffins have lots of flavor and personality.
- Quick & Easy - With only about 20 minutes of hands-on time, you can let the oven do the rest of the work!
- Customizable - Try making these muffins with walnuts instead of pecans to make blueberry walnut muffins!
🧈 Ingredients
Here are the ingredients needed to make these blueberry muffins with a pecan crumb topping.
- Oil - Use any neutral-flavored cooking oil such as vegetable oil. I often use avocado oil.
- Buttermilk - If you don't have buttermilk, place 1 tablespoon of white vinegar in the bottom of a measuring cup and pour milk on top to the ¾ cup measurement. The milk will curdle and thicken, use in place of real buttermilk.
- Blueberries - Fresh or frozen blueberries work well in this recipe.
- Pecans - This recipe would also be delicious made with chopped almonds or walnuts in the streusel topping. Or you can make this recipe nut-free by completely omitting the nuts.
See the recipe card for full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the oil, white sugar, brown sugar, eggs, and vanilla.
Step 2: Add the buttermilk and whisk until smooth.
Step 3: Whisk together the flour, baking powder, and salt. Stir in the blueberries.
Step 4: Add to the bowl of wet ingredients.
Step 5: Mix just until combined. Do not overmix!
Step 6: Stir together the melted butter, brown sugar, flour, and chopped pecans to make the crumble topping.
Step 7: Scoop the muffins into a muffin tin lined with muffin liner, filling each cup to the top with batter.
Step 8: Top each muffin with a generous amount of the pecan crumble.
Bake for 23-27 minutes or until a toothpick inserted into the center of a muffin comes out clean.
💡 Top Tip
For soft and tender muffins, cupcakes, or cakes, it is extremely important to not overmix the batter! Mix just until no streaks of flour are visible, then fill the muffin pan and bake.
❓ Recipe FAQs
Yes, you can omit the pecans from the streusel entirely if desired.
Yes, walnuts would be a great substitute if you don't have or don't like pecans.
Streusel topping is made of butter, flour, and white or brown sugar. Sometimes nuts or cinnamon are added to the streusel.
Store fully cooled muffins in an airtight container that has been lined with paper towels for up to 4 days. However, the streusel topping will be the most fresh and crunchy on the day they were baked.
⭐️ More Muffin Recipes
Looking for other yummy muffin recipes? Try these:
If you tried these Pecan Blueberry Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Blueberry Pecan Muffins
Equipment
- 12-count muffin tin
- muffin liners or non-stick cooking spray
- measuring cups & spoons
- mixing bowl
- whisk
- silicone spatula
Ingredients
For the Batter:
- ⅓ cup neutral flavored cooking oil *
- ½ cup white sugar
- ¼ cup brown sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk *
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups blueberries (fresh or frozen)
For the Pecan Streusel Topping:
- 2 tablespoons salted butter melted
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ cup chopped pecans *
Instructions
- Preheat the oven to 350℉. Line a 12-count muffin tin with liners or grease with non-stick cooking spray.
- Whisk together the oil, white sugar, brown sugar, eggs, and vanilla in a large mixing bowl. Add the buttermilk and whisk until combined.
- In another mixing bowl, whisk together the flour, baking powder, and salt. Stir in the blueberries until coated with flour. Add to the wet ingredients and stir just until no streaks of flour remain. Scoop the batter into the prepared muffin tins, filling each well to the top with batter*.
- Stir together the melted butter, brown sugar, flour, and chopped pecans to form a crumbly streusel. Top the unbaked muffins with the prepared streusel, distributing evenly between all the muffins.
- Bake muffins in the preheated oven for 23-27 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes in the pans before transferring to a wire rack to finish cooling. Enjoy!
Notes
- Use any neutral-flavored cooking oil such as vegetable oil. I often use avocado oil.
- If you don't have buttermilk, place 1 tablespoon of white vinegar in the bottom of a measuring cup and pour milk on top to the ¾ cup measurement. The milk will curdle and thicken, use in place of real buttermilk.
- Or use walnuts or almonds. You may also completely omit the nuts.
Noah Gerber
Delicious! Is the one word to describe these muffins, I had to double the recipe because of the size of our family and it worked great! Just like Taryn I had to substitute the pecans with walnuts and it tastes great!
I’ve never really made muffins before and this recipe seems really easy for a beginner. All in all you need to try this recipe if you want some Light, Fluffy, Delicious, muffins!
Naomi
That's so great, Noah! I'm happy to hear that my recipe worked well for you!
Naomi
Nancy K.
Loved the muffins. I also added pecans to the batter. I will save this recipe.
Naomi Andres
That's a great idea! Thank you for taking the time to review this recipe, Nancy!
susan
very good i’ll make it again
Naomi Andres
Thank you so much, Susan!
Taryn
These were some of the lightest, moistest muffins I have ever had! So good! I had walnuts on hand so used those instead of pecans, and I loved the streusel topping. But I think they would be amazing without the topping as well if you were in a hurry and wanted to skip that step. This recipe will definitely go on the repeat list!
Naomi
Thank you so much for this wonderful review!! I love the idea of substituting with walnuts!
Naomi
Naomi Tarves
These are what muffin dreams are made of. I didn't put the pecans in, only because the ppl I was making them for don't like nuts🤨🤯 absolutely phenomenallllll recipe😍😍
Naomi
Awesome!! I'm so happy to hear that you enjoyed this recipe!
Naomi