Pear & blueberry muffins

Pear & blueberry muffins
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This recipe cost me a lot of money in ingredients since it took me several tries, but it was definitely worth the investment! 

At first, I wanted to make blueberry & orange muffins. They tasted amazing, but I found the orange was a little overpowering. I really wanted the local blueberries to be the star of the show. I thought about using pears, which I originally puréed to replace the milk in my recipe. Again, it tasted good, but I found that the texture wasn’t quite right and I wanted some juicy pear chunks in it. Here’s the result of my hard work.

Enjoy these muffins with a coffee in the morning, at night, or even in the afternoon for a little comfort food.

I just had one while I was relaxing in my bath, which would have been a great idea, if only I didn’t have a dinner to go to in half an hour. 🙂 

  • ServesYields 6 large or 12 small muffins
  • Prep time10 min
  • Cook time25 min
  • Timeout-
  • FreezingFreezes well


  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • Pinch of salt
  • 2 teaspoons baking powder
  • 2 tablespoons butter, melted
  • 1/2 cup milk of your choice (I use almond milk)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
    Replacement options

    or plain yogurt

  • 1 cup fresh blueberries (or frozen)
  • 1 small pear, peeled and diced


  1. Preheat the oven to 375˚F. Grease a muffin pan. Set aside. 
  2. In a bowl, combine the flour, sugar, brown sugar, salt, and baking powder. Set aside.
  3. In another bowl, combine the melted butter, milk, egg, vanilla extract, and sour cream. Pour over the dry ingredients and mix. 
  4. Add the blueberries and pears. Fill the muffin cups. 
  5. Bake for 23–25 minutes or until muffins are cooked through. Let cool before serving. 
Recipe published on August 19, 2018