2 eggs
1 c. sour cream
1/2 c. milk
2 tbsp. butter, melted
2 pkgs. blueberry muffin mixes
1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease bottom of 9x5x3 inch loaf pan; set aside. Break eggs into bowl and beat lightly. Add sour cream, milk, butter and muffin mix; stir just until blended. Stir in pecans.

Pour into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.