Blueberry And Pecan Muffins (Delia Smith) Recipe

Name: Blueberry And Pecan Muffins (Delia Smith)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
2
In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
3
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.
4
Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
5
Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
6
Grease your muffin tins or use paper cups.
7
Spoon in just enough mixture to fill each muffin cup.
8
TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
9
Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400u00b0F / 200u00b0C.
10
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.

1476

kcal

Calories

Fat

298

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g plain flour (5 oz), 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 egg (size 2), and more.

Yes, Blueberry And Pecan Muffins (Delia Smith) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry And Pecan Muffins (Delia Smith)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions