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Up close side angle view of a pear and blueberry muffin with blueberries on the table beside

Pear and Blueberry Muffins


Healthy and tasty pear and blueberry muffins made with fresh blueberries, pears, cinnamon, ginger and pecans or walnuts for a little crunch.


  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup milk
  • 1 cup blueberries
  • 1 cup pears, diced
  • 1/2 cup pecans or walnuts, chopped (optional)


  1. Preheat oven to 375F.
  2. In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy.
  3. Beat in the eggs and vanilla extract.
  4. In a medium bowl, mix together the flour, baking powder, salt, cinnamon and ginger.
  5. Add the dry ingredients and milk to the wet ingredients, alternating between the two. Mix only until just combined. 
  6. Fold in the pears, blueberries and nuts.
  7. Pour evenly into a greased 12 muffin pan and bake for about 25-30 minutes until a toothpick comes out clean.


  • Nuts are optional but go really well with these muffins and are a healthy addition, especially pecans and/or walnuts.
  • Store muffins in a sealed container in the fridge for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: muffins
  • Method: baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 258
  • Sugar: 16.2g
  • Sodium: 174mg
  • Fat: 12g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2.2g
  • Protein: 4.1g
  • Cholesterol: 48mg

Keywords: breakfast muffins, healthy muffins, healthy breakfast