Blueberry and Pecan Muffins

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


  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

Post a comment

Star Ratings