45 mins (Prep 15 minutes | Cook 30 minutes)
Not Too Tricky
makes 12
About the recipe
Classic flavours in no time at all, these muffins are super-fluffy, fruity and oh-so light.
Ingredients
50g pecans
50g demerara sugar
½ teaspoon mixed spice
100g unsalted butter
300g self-raising flour
1 teaspoon bicarbonate of soda
2 medium free-range eggs
100g caster sugar
150ml buttermilk or natural yoghurt
1 teaspoon vanilla bean paste
200g fresh or frozen blueberries
Method
- Preheat the oven to 170°C/325°F/gas 3 and line a 12-hole muffin tin with paper muffin cases.
- To make the topping, finely chop the pecans and combine in a small bowl with the demerara and mixed spice. Set aside.
- Melt the butter in a pan or in the microwave, then set aside to cool slightly.
- In a large bowl, mix together the flour, bicarbonate of soda and a small pinch of sea salt.
- In a separate bowl, whisk together the eggs and sugar for about 2 minutes, or until pale and slightly thickened. Gradually add the butter, buttermilk and vanilla, mixing until combined.
- Pour the butter mixture into the flour mixture along with the blueberries and fold everything together until just combined.
- Spoon the batter into the muffin cases, then sprinkle over the topping. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
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