Blueberry and Pecan Muffins

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

Can be made with these products:


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


  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.

Your reviews:

  1. Recipe rating: 5 of 5 Delicious and simple to make

    This recipe is just perfect and so easy to follow! I highly recommend it.

    Posted: 16/08/2016 13:33:36 / David Bowen

  2. Recipe rating: 5 of 5 Delicious

    I had blueberries & I had pecans, found this recipe and these muffins are delicious. Easy recipe. Made my own buttermilk as I did not have any - one tablespoon lemon juice to half pint of whole milk & leave for 15 minutes, perfect.

    Posted: 10/12/2020 14:10:17 / Elaine

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