Blueberry and Pecan Muffins

Blueberry and Pecan Muffins

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Made with these products:


  1. Line a 12 hole muffin tin with paper cases. Preheat the oven to 200°C/400°F/Gas 6. Place the flour, baking powder and sugar in the Kenwood Bowl. Fit the K Beater.
  2. Mix the eggs, buttermilk, vanilla and melted butter together. Add to the Kenwood Bowl and mix on speed 1, until just combined, taking care not to over-mix.
  3. Add three-quarters of the pecan nuts and the blueberries and fold into the muffin mix. Divide between the muffin cases.
  4. Sprinkle over the remaining nuts and bake for 20-25 minutes, until risen and golden. Transfer to a wire rack to cool slightly and serve warm.

Replace blueberries with raspberries, blackberries or rhubarb, cut into 5mm (¼ inch) pieces, to vary the flavour. If wished sprinkle 15ml (1 tbsp) demerara sugar over the top of the muffins before baking, for a crunchy finish.


  • 400g (14oz) plain flour
  • 15ml (1 tbsp) baking powder
  • 200g (7oz) caster sugar
  • 2 eggs
  • 280ml (½ pint) buttermilk
  • 5ml (1 tsp) vanilla essence
  • 75g (3oz) butter, melted
  • 100g (3½oz) pecan nuts, roughly chopped
  • 140g (5oz) blueberries

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