Blueberry and Pecan Muffins

Method

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.

Variation
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.