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Blueberry Nut Muffins

With juicy blueberries and crunchy pecans, these blueberry nut muffins are quick and easy to make, and so moist and delicious!
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Snack
Servings 15 muffins

Equipment

  • 12 hole muffin tin
  • Large bowl and medium bowl
  • Whisk
  • Spatula

Ingredients
  

  • 300 g plain flour
  • 2 + 1/2 tsp baking powder level
  • 1/2 tsp bicarbonate of soda level
  • 1/2 tsp salt level
  • 2 tsp cinnamon (optional) level
  • 100 g caster sugar
  • 100 g light brown sugar
  • 50 g unsalted butter melted
  • 2 medium eggs room temperature
  • 200 ml buttermilk* room temperature
  • 50 ml sunflower oil
  • 1 tsp vanilla extract
  • 1 tsp flour to coat the blueberries
  • 200 g blueberries (fresh or frozen) coated in 1 tsp flour
  • 100 g finely chopped pecans, divided 80g for muffin batter, 20g to sprinkle on top before baking

Instructions
 

  • Preheat your oven to 220°C/200°C Fan. Spray a 12 hole muffin tin with non-stick spray or use muffin cases/liners. Set aside.
    This recipe makes 15 muffins so you'll need to bake two batches.
  • Finely chop your pecans and keep 20g aside to sprinkle on top of the muffins later before baking.
  • In a large bowl, whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, caster sugar and light brown sugar until well combined. Set aside.
  • In a medium bowl, whisk the eggs, melted butter, buttermilk, oil and vanilla extract until well combined.
  • Pour this bowl of wet ingredients into the bowl of dry ingredients. Fold together with a spatula or wooden spoon until just combined - do not over-mix or your muffins will be dense!
  • Add a teaspoon of flour to your blueberries and stir to coat them all evenly. If using frozen blueberries, use them straight from the freezer as unthawed blueberries will dye the muffin batter blue!
  • Add the blueberries to the muffin mixture and stir together until just combined. The mixture will be quite thick and lumpy.
  • Fill the muffin holes/cases about 3/4 full. I like to make sure at least two blueberries are showing on top of each muffin so that they burst in the oven, but this is just to make them more visually appealing! 
  • Sprinkle the remaining 20g of finely chopped pecans on top of each muffin.
  • Place the muffin tray into the pre-heated oven and set a timer for 5 minutes. At the 5 minute point drop the oven temperature to 180°C/160° Fan but do not open the oven door. Bake for a further 15 minutes. Check that they are baked by inserting a cake skewer into the tallest part and ensuring it comes out completely clean.
  • Remove from the oven and place the muffin tray on a wire cooling rack. After 5 minutes carefully remove the muffins from the tray and place them onto the cooling rack. 
  • You can then either eat one straight away still warm from the oven, or wait until they're cool and store in an airtight container at room temperature. These are best eaten with 3 days.

Notes

* You can replace buttermilk with the same amount of alternative milk (e.g. full fat, semi-skimmed, almond milk etc.), but they won't be quite as moist. See my notes in the main blog post on how to make your own buttermilk!
 
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Keyword blueberry muffins, blueberry nut muffins, chocolate chip muffins, lemon blueberry, pecans