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Monday October 15, 2007 1:42 pm

Recipe: Blueberry Pecan Whole Grain Muffins

Blueberry Pecan Whole Grain Muffins

I made these last night to go with our dinner and, wow, they were awesome! The kids loved them—in fact, I think they would have preferred to just have muffins for dinner! I got this recipe from All Recipes and altered it quite a bit. I was very happy with how they turned out, very moist and full of flavor. If you want a little sweeter muffin, add more honey, or just drizzle a little honey on your warm muffin. These were great, we will be trying them again soon.

Blueberry Pecan Whole Grain Muffins

Makes about 12 muffins


  • 1 1/2 cups buttermilk
  • 1 cup rolled oats
  • 1/4 cup honey
  • 1/4 cup butter
  • 1 cup whole wheat flour
  • 1/2 cup pecans, chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup frozen blueberries


  1. Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk, oats, and butter, in a small saucepan; heat just until warm, remove from heat and stir in honey, set aside. Grease muffin cups.
  2. In a large bowl, combine flour, pecans, baking powder, baking soda, cinnamon, and salt; add wet mixture to dry, stir just until mixed. Add frozen , lightly stir them in until mixed. Pour batter into prepared muffin cups.
  3. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.



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