Crunchy Pecan & Blueberry Muffins

This is one of our all-time favourite for breakfast at home & we had baked this almost once a week for 3 months!

Bon appétit!

Crunchy Pecan & Blueberry Muffins (makes about 12):

Recipe adapted from Antony Worrall Thompson

Pecan topping:

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.

Muffin:

125 g unsalted butter, softened

155 g caster sugar

1 egg

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.