Introduction
Indulge in the delightful taste of blueberry pecan muffins, a perfect treat for breakfast or as a snack. These muffins are moist, flavorful, and topped with a crunchy pecan mixture, making them irresistible. Whether you use fresh or frozen blueberries, the combination of sweet and nutty flavors will leave you wanting more.
Detailed Ingredients with measures
50g pecans
50g demerara sugar
½ teaspoon mixed spice
100g unsalted butter
300g self-raising flour
1 teaspoon bicarbonate of soda
2 medium free-range eggs
100g caster sugar
150ml buttermilk or natural yogurt
1 teaspoon vanilla bean paste
200g fresh or frozen blueberries
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 muffins
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 170°C (325°F or gas mark 3). Prepare a 12-hole muffin tin by lining it with paper cases to prevent the muffins from sticking.
Step 2: Prepare the Pecan Topping
Finely chop the pecans. In a small bowl, mix the chopped pecans with demerara sugar and mixed spice. Set this mixture aside for later use as a topping.
Step 3: Melt the Butter
Melt the unsalted butter in a microwave or on the stovetop. Allow it to cool slightly before adding it to the other ingredients.
Step 4: Combine Dry Ingredients
In a large mixing bowl, combine the self-raising flour, bicarbonate of soda, and a pinch of sea salt. Mix well to ensure even distribution of the leavening agent.
Step 5: Mix Wet Ingredients
In another bowl, whisk together the medium free-range eggs and caster sugar until the mixture becomes pale and slightly thickened. Gradually stir in the melted butter, buttermilk (or natural yogurt), and vanilla bean paste until fully combined.
Step 6: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl containing the dry ingredients. Gently fold the mixture together. Add the fresh or frozen blueberries and fold until just combined, being careful not to overmix.
Step 7: Fill Muffin Cases
Divide the batter evenly among the muffin cases in the prepared tin. Use a spoon or spatula to ensure even distribution.
Step 8: Add Pecan Topping
Sprinkle the previously prepared pecan topping over each muffin batter portion to add flavor and texture.
Step 9: Bake the Muffins
Place the muffin tin in the preheated oven. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Notes
Storage
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Blueberries
If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
Substitutions
You can substitute buttermilk with natural yogurt or a mixture of milk and lemon juice (1 cup milk with 1 tablespoon lemon juice).
Topping Variations
Feel free to experiment with different nuts or spices in the topping if desired.
Cook techniques
Mise en Place
Prepare all your ingredients before starting the cooking process. Measure and chop the pecans, weigh the sugars, and have the eggs and buttermilk ready to ensure a smooth baking experience.
Chopping Nuts
Finely chop the pecans using a sharp knife or a food processor. This technique enhances their flavor and allows for an even distribution in the muffin batter.
Melting Butter
Melt the unsalted butter gently to prevent burning. Allow it to cool slightly before incorporating it with the other wet ingredients to maintain the right temperature for mixing.
Mixing Dry Ingredients
Combine self-raising flour, bicarbonate of soda, and a pinch of sea salt in a large bowl. This ensures even distribution of the leavening agent and salt throughout the batter.
Whisking Eggs and Sugar
Whisk the eggs and caster sugar until pale and slightly thickened. This introduces air into the mixture, leading to a lighter muffin texture.
Folding Ingredients
When combining the wet and dry ingredients, fold gently to prevent overmixing. This technique helps maintain the muffins’ fluffy texture while incorporating the blueberries.
Pecan Topping
Creating a topping with chopped pecans, demerara sugar, and mixed spice adds flavor and a crunchy texture. Sprinkle over the filled muffin cases before baking for an attractive finish.
Baking Time
Bake muffins at 170°C/325°F for the specified time, checking for doneness with a toothpick. Remove them from the oven once they’re golden brown and a toothpick comes out clean for optimal texture.
FAQ
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts, almonds, or hazelnuts based on your preference.
What can I use instead of buttermilk?
You can use natural yogurt, as indicated, or mix regular milk with a splash of vinegar or lemon juice to create a buttermilk substitute.
How can I make these muffins vegan?
Replace the eggs with flaxseed meal mixed with water and use a plant-based butter or oil along with a non-dairy milk for the buttermilk.
Can I use frozen blueberries straight from the freezer?
Yes, you can use frozen blueberries without thawing them first, but they may make the batter slightly wetter.
How do I store the muffins after baking?
Store the muffins in an airtight container at room temperature for up to three days or freeze them for longer storage.
Conclusion
These delicious blueberry and pecan muffins are a perfect blend of flavors and textures. The combination of fresh blueberries, crunchy pecans, and a hint of mixed spice creates a delightful treat that is sure to please. Whether enjoyed for breakfast, as a snack, or dessert, these muffins are versatile and easy to make.
Blueberry Banana Muffins
Add mashed ripe bananas to the batter for a moist, sweet twist on the classic recipe.
Pecan Chocolate Chip Muffins
Incorporate chocolate chips along with the pecans for a rich and indulgent flavor.
Lemon Blueberry Muffins
Add lemon zest and juice to brighten the flavors and complement the blueberries.
Cinnamon Swirl Muffins
Create a cinnamon swirl effect by combining cinnamon with a portion of the flour and sugar, swirled through the muffin batter.
Yogurt and Berry Muffins
Substitute the buttermilk with yogurt and mix in a variety of berries for a colorful and nutritious option.
Nut-Free Version
Omit the pecans and replace them with sunflower seeds or dried fruits for a nut-free alternative.
Gluten-Free Muffins
Use a gluten-free flour blend instead of self-raising flour for a gluten-free version.
Maple Pecan Muffins
Replace the caster sugar with maple syrup for a natural sweetness and a unique flavor profile.
