Best 3 Blueberry And Pecan Muffins Delia Smith Recipes
Blueberry and pecan muffins are a delightful treat that can be enjoyed for breakfast, lunch, or a snack. They are moist and fluffy, with a sweet and tangy flavor from the blueberries and a nutty crunch from the pecans. Whether you are a seasoned baker or a beginner in the kitchen, this article will guide you in finding the best recipe for blueberry and pecan muffins according to your preferences. From classic recipes passed down through generations to innovative twists with modern ingredients, we have compiled a list of the top-rated recipes that are sure to satisfy your cravings.
Let's cook with our recipes!
BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)
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
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.
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY AND PECAN MUFFINS
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
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:
- Prepare Ingredients and Preheat Oven: Before you start mixing, measure out all the dry and wet ingredients accurately. Preheat your oven to 350°F (175°C) to ensure the muffins bake evenly.
- Use Room Temperature Ingredients: Allowing your butter, eggs, and milk to reach room temperature helps them combine smoothly and creates a more consistent batter.
- Mix Dry and Wet Ingredients Separately: Whisk together the dry ingredients (flour, sugar, salt, baking powder) in a separate bowl from the wet ingredients (butter, eggs, milk, and vanilla). This prevents over-mixing and ensures a tender muffin.
- Gently Fold in Blueberries and Pecans: Once the dry and wet ingredients are combined, carefully fold in the blueberries and pecans. Avoid over-mixing to prevent the muffins from becoming tough.
- Fill Muffin Tins: Use a spoon or scoop to evenly distribute the batter among the prepared muffin tins. Fill each cup about 2/3 full to allow for rising during baking.
- Bake Until Golden Brown: Place the muffin tins in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let Muffins Cool: Allow the muffins to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from crumbling.
Conclusion:
These Blueberry and Pecan Muffins are a delightful treat that combines the sweetness of blueberries with the nutty crunch of pecans. With their simple ingredients and easy-to-follow instructions, they are perfect for breakfast, brunch, or as an afternoon snack. Whether you're a seasoned baker or a beginner in the kitchen, these muffins are sure to impress with their delicious flavor and tender texture. So gather your ingredients, preheat your oven, and get ready to indulge in a taste of homemade goodness!
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