Blueberry-Pecan Crumb Muffins

Makes 12
Prep 10 m
Bake 32 m



  1. 1 of 6 Heat oven to 350 degrees F. Line 12 cups of jumbo muffin pan with jumbo muffin paper liners.
  2. 2 of 6 Crush ginger cookies. Toss with chopped pecans in bowl.
  3. 3 of 6 Stir together the cake mix and 1 cup water in large bowl until well blended. Beat at medium speed for 1 to 2 minutes or until thick and fluffy. Fold in drained berries.
  4. 4 of 6 Distribute the batter among the prepared muffin cups. Sprinkle tops with cookie-pecan mixture, dividing equally.
  5. 5 of 6 Bake muffins in lower third of 350 degrees F oven for 32 minutes or until they are puffed and the tops are lightly golden and firm. Remove muffins from pan and transfer to wire rack to cool completely.
  6. 6 of 6 Once the muffins have cooled, sift the confectioners sugar over the tops.
Nutrition Information for Blueberry-Pecan Crumb Muffins
Servings Per Recipe: 12
Per Serving: 299 mg sodium, 4 g pro., 201 kcal cal., 0 mg chol., 1 g fiber, 0 g sat. fat, 2 g Fat, total, 43 g carb.
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Printed from 08/21/2019