Blueberry and Pecan Muffins

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Muffin Recipe = Blueberry and Pecan Muffins - makes 6

4 oz (110g) small blueberries
2 oz (50g) pecan nuts, finely chopped
5 oz (150g) plain flour
0.5 level tablespoon baking powder
0.25 level teaspoon salt
1 large egg
1½ oz (40g) caster sugar
4 fl oz (110ml) milk
2 oz (50g) butter, melted and cooled slightly
0.5 teaspoon pure vanilla extract

For the topping:
2 oz (50g) pecan nuts, finely chopped
some Demerara sugar

Pre-heat the oven to gas mark 6, 400°F (200°C).

You will need 1 standard muffin tin. These can be baked with or without cake papers - if you're not using papers, grease the tins well. Seive the flour, baking powder and salt into a large bowl.
In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Seive the dry mixture into the egg mixture – yes, sieve it again, your muffins need a lot of air! Take a large spoon and fold the dry ingredients into the egg mixture – this should be done as quickly as possible, this should take about 12 seconds - Don't beat or stir, the mix will look uneven, this is what will ensure that the muffins stay light.

Fold in the blueberries and pecan nuts, again with a minimum stirring. Spoon in enough mixture to fill each muffin cup then top with chopped pecans and Demerara sugar. Bake on a high shelf of the oven for 30 minutes or until well risen and brown. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack.