This is one of our all-time favourite for breakfast at home & we had baked this almost once a week for 3 months!
Crunchy Pecan & Blueberry Muffins (makes about 12):
Recipe adapted from Antony Worrall Thompson
70 g pecan nuts
60 g Demerara sugar
1 tsp ground cinnamon
2 tbsp plain flour
30 g melted butter
Mixed all ingredients & set aside until needed.
125 g unsalted butter, softened
155 g caster sugar
1 tsp vanilla extract
125 g soured cream
280 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125 g blueberries
Whisk butter & sugar until pale & fluffy.
Whisk in egg & vanilla extract, followed by soured cream.
Mix & sift all the flours, fold with the batter until well combined.
Divide into the lined muffin tray, put the blueberries & spoon the topping on top.
Bake in a preheated oven at 170C for 25 min.