10 : Blueberry Muffin

Blueberry Muffin with pecans or pistachios

Blueberry Muffin with pecans or pistachios

Going back to basics these days to perfect my muffin making technique with a classic blueberry muffin. The twist is in the topping I used crushed pecans on half and crushed pistachios on the other half. Both versions were delicious. I made these from my new book 1001 Cupcakes, cookies and other tempting Treats. For the basic recipe I used no.651 blueberry muffins.

For the muffin:

  • 6tbsp sunflower oil
  • 280g plain flour
  • 1 tbsp baking powder
  • 115g soft light brown sugar
  • 150g blueberries
  • 2 eggs
  • 250ml milk
  • 2 tsp vanilla extract
  • pecans (about 50g)
  • pistachios (about 50g)

Heat the oven to 200C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry. Spoon the mixture into cases.  Put a small amount of crushed pecans or pistachios on each muffin and bake for 20 minutes until golden and firm.

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