Blueberry-Pecan Streusel Muffins

February 23, 2026

I’m not a big breakfast guy but I sometimes like to have a little sweet pastry along with my French Press, Dark Roast coffee in the morning.

As promised in my last post, I am giving you my recipe for one of my favorite morning treats. I developed this recipe a few years ago and I don’t mind doing a little bragging here but, most people who have tasted these say they are one of the best ever. They are soft and moist on the inside with a crunchy, Pecan streusel topping.

I’m attaching the recipe for you so you can make it at home this weekend. I promise you, you won’t be disappointed.

Blueberry and Pecan Brown Butter Streusel Muffins

Makes 4 large or 6 medium muffins

Ingredients

1 cup All purpose flour

3 TBS Cornmeal

1 tsp Baking powder

½ tsp Salt

¼ pound Butter, softened

1 cup Sugar

2 each Eggs

1/3 cup Milk

1-1/2 tsp Vanilla extract

½ tsp Lemon zest

2 cups Fresh Blueberries (frozen can be substituted)

½ cup Pecan brown butter streusel (recipe follows)

Procedure

Preheat the oven to 350 degrees. Spray pan or inside of muffin liners with non-stick food spray. Whisk together the flour, cornmeal, baking powder and salt until well combined. Separately whip the softened butter and sugar until well creamed and smooth. Add eggs, milk, vanilla and lemon zest and continue beating until smooth. Pour the mixture into the flour mix and, using a wooden spoon, stir until flour is just incorporated. Carefully fold in the blueberries. Fresh are best but you can sub frozen it will just result in a slightly wetter, denser muffin. Fill muffin cups about ¾ full as they will rise quite a bit during baking. The batter will be quite thick. Sprinkle the top of each liberally with the streusel topping and bake for 40 minutes or until a toothpick comes out clean. Allow to cool 15-20 minutes.

Pecan and Brown Butter Streusel

Ingredients

4 TBS Butter, cut into 4 pieces

1 cup Sugar

½ cup Flour

1-1/2 TBS Cinnamon (Vietnamese is the best)

1-1/2 cups Chopped pecan pieces

Procedure

Place butter in small pan and heat over medium heat swirling pan frequently until the butter becomes a golden brown color and fragrant. Pour butter into bowl and allow to cool for 10 minutes. Add all remaining ingredients and mix together with wooden spoon until everything is well mixed and the butter all absorbed. It will be chunky. Refrigerate until needed. Can also be frozen.