April 6, 2021

I admit. I do not make everything from scratch. Bed and Breakfasts have this image that everything they make is from scratch. Some things I do are, but not all. I have found that incorporating a few off the shelf items with other fresh ingredients work well, and often draw many compliments. When a guest asks “did you make these” or “did you make these from scratch”, I will tell them honestly the path I took.

So is the case with our Blueberry Pecan Muffins. I have added and changed a few things slightly, and got to a point that these favorites are better left alone now. However, I do start with a mix, one that seems to make them over the top. There are many muffin mixes, but for these muffins I begin with a box of Krusteaz Blueberry Muffin Mix. You should be able to find this in most grocery store baking sections.

Krusteaz Blueberry Muffin Mix

Krusteaz began making pie crusts in 1932 and expanded into a complete product line, this mix being one of these. It boasts NO Artificial flavors, colors or preservatives. In 2019, this particular mix was awarded the ChefsBest Award for Excellence,  so I guess we are using a mix well received and setting the standard beyond what I can put together on my own. I just goose it up a bit. To this mix, I add additional fresh (can be frozen) blueberries, pecan pieces, and top with a tea cake topping from another recipe I was introduced to. Together, these steps make a delicious, and soft muffin full of flavor.

So let’s make muffins.

BCR Blueberry-Pecan Muffin on Blair Pottery



1 Box of KRUSTEAZ Wild Blueberry Muffin Mix

–       2/3 cup of water

–       2 eggs

–       ½ cup vegetable oil

½ Cup Fresh or Frozen (thaw some) Blueberries

½ cup chopped pecan


–       ¼ stick butter, melted

–       ¼ cup sugar

–       ¼ cup of flour


–       Heat over to 375° (Box says 400 for other size pans)

–       Butter of grease 6-Large Muffin Pan

–       Mix Wild Muffin Mix as per instructions

–       Add chopped pecans and mix.

–       Fold in larger blueberries (fresh or frozen ones)

–       I use a large ice cream scooper with ratchet blade to scoop and load evening into 6 muffin pan cavities.

–       In another bowl Mix three topping ingredients. Mix will be crumbly. Pinch evenly over top of muffins, Add one large            Blueberry as garnish in top center of muffin.

–       Bake approximately 18 minutes or until top is lightly brown and tester comes out clean. I check often and do not let            overcook.

–       Remove. Let set until ready t serve. I use a small wide blade to make sure no sticking when removing from pan.                  Option: Dust with powder sugar.