Best 2 Blueberry And Pecan Muffins Recipes

Blueberry and pecan muffins are a classic breakfast treat that offers a delightful combination of sweet, tangy, and nutty flavors. Whether you're a seasoned baker or a beginner in the kitchen, finding the best recipe for blueberry and pecan muffins can be a delightful journey. With an array of recipes available online and in cookbooks, choosing the perfect one might seem overwhelming. But fear not, as this article aims to guide you through the process of selecting the best blueberry and pecan muffin recipe, ensuring a delicious and satisfying result every time you bake them.

Let's cook with our recipes!

BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)

Blueberry and Pecan Muffins (Delia Smith) image

This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.

Provided by tigerduck

Categories Quick Breads

Time 45m

Yield 6 muffins or 20 mini muffins, 6 serving(s)

Number Of Ingredients 12

Ingredients

150 g plain flour (5 oz)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg (size 2)
40 g caster sugar (1 1/2oz)
110 ml milk (4 fl oz)
50 g butter, melted and cooled slightly (2 oz)
1/2 teaspoon pure vanilla extract
110 g small blueberries (4 oz)
100 g pecan nuts, finely chopped (4oz)
10 demerara sugar cubes, crushed
oil or butter, for brushing

Steps:

MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
Grease your muffin tins or use paper cups.
Spoon in just enough mixture to fill each muffin cup.
TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

BLUEBERRY AND PECAN MUFFINS

Blueberry and Pecan Muffins image

Make and share this Blueberry and Pecan Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Time 30m

Yield 12 muffins.

Number Of Ingredients 15

Ingredients

1 3/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 teaspoon vanilla
1 cup fresh blueberries or 1 cup frozen blueberries, thawed and drained
1 cup chopped pecans
1 teaspoon grated lemon, rind of
1/2 teaspoon fresh grated nutmeg
4 tablespoons sugar
dipping sugar
melted butter

Steps:

Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
Do not over mix.
Gently mix the 4 tablespoons sugar, drained.
berries, lemon peel and pecans together.
Fold the berry mixture lightly into the batter.
Fill greased and dusted muffin pans half full.
Bake for 20 minutes at 400 F or until done.
While muffins are still warm, dip the tops in melted butter, then in the sugar.

Tips:

Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use Fresh Blueberries: Fresh blueberries are best for this recipe. If you only have frozen blueberries, thaw them completely before using.
Don't Overmix the Batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Fill the Muffin Cups Evenly: Fill each muffin cup to the top with batter. This will help the muffins rise evenly.
Bake the Muffins Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to tell if the muffins are done baking.

Conclusion:

These blueberry and pecan muffins are a delicious and easy-to-make breakfast or snack. They're perfect for busy mornings or for packing in lunches. With their sweet blueberries, crunchy pecans, and moist crumb, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying muffin recipe, give these blueberry and pecan muffins a try!

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