Best 6 Blueberry Pecan Muffins Using Food Processor Recipes

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRIEST MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
• Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
• Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
• Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
• Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
• Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
• Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
• Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately

BEST OF THE BEST BLUEBERRY MUFFINS

Steps:

• Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
• In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
• Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR

Steps:

• Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
• Spray 12-cup muffin tin with non-stick spray.
• In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
• In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
• With the motor running, add eggs, milk and vanilla through the feed tube.
• Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
• Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
• Divide batter evenly into prepared muffin tin.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
• Let cool in tin on a wire rack for 15 minutes.
• Transfer to rack to cool completely.
• Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.

CRANBERRY-PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Grind 3/4 cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
• Using an electric mixer, cream the butter and 1 1/2 cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
• In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
• Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.

BLUEBERRY PECAN MUFFINS

Steps:

• Heat oven to 400.
• Grease muffin cups.
• Mix flour, sugar and baking powder.
• Mix oil, eggs, vanilla, and milk with the dry ingredients.
• Add cereal to the mixture.
• Pour in muffin cups and spoon 1/4 teaspoon spreadable fruit on top of batter.
• Pour more batter over the fruit spread.
• Bake 20-25 minutes.