Blueberry and Pecan Muffins Delia Smith
Delight your taste buds with Delia Smith's irresistible Blueberry and Pecan Muffins—a harmonious blend of sweet, tart blueberries and crunchy pecans, brought together in a light and fluffy batter. Perfect for breakfast, brunch, or an indulgent snack, these muffins are made with simple pantry staples like plain flour, caster sugar, and a hint of vanilla for a warm, aromatic finish. The recipe’s quick 15-minute prep time and straightforward technique ensure bakery-quality results at home, while the juicy, antioxidant-rich blueberries and nutty pecans add a delightful touch of flavor and texture to every bite. Serve them warm or at room temperature for a comforting treat that's as wholesome as it is delicious.
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Recipe Information
Ingredients
- 275 g plain flour
- 3 tsp baking powder
- 110 g caster sugar
- 75 g pecans, roughly chopped
- 150 g blueberries
- 1 egg, large
- 250 ml milk
- 85 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions
Preheat the oven to 200°C (180°C fan) or 400°F and prepare a 12-hole muffin tin by lining it with paper cases.
In a large mixing bowl, sift together the plain flour, baking powder, and salt. Stir in the caster sugar, chopped pecans, and blueberries, making sure the blueberries are evenly distributed and well-coated in the dry mixture.
In a separate bowl, whisk the egg lightly. Then add the milk, melted butter, and vanilla extract, stirring until combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a wooden spoon or spatula, fold the mixture together gently, ensuring everything is just combined. Be careful not to overmix; it’s okay if the batter looks slightly lumpy.
Divide the batter evenly between the 12 muffin cases, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are well-risen and golden brown. A skewer inserted into the center of a muffin should come out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 139.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
