Large Blueberry & Pecan Muffin
Soft, golden, and bursting with juicy blueberries and toasted pecans – these oat flour muffins blend gentle sweetness and nutty crunch for a wholesome, bakery-style treat that’s perfect any time of day.
Time to make: 1 hour 10 mins (including cooling)
Servings: 6
Ingredients
For the muffin:
- 150g Plant S Oat Flour
- ½ Tablespoon baking powder
- ¼ Teaspoon salt
- 1 Medium egg
- 40g Caster sugar
- 110ml Oat milk (can substitute with any dairy or non-dairy milk)
- 50g Butter, melted and cooled
- ½ Teaspoon vanilla extract
For the filling:
- 100g Blueberries
- 50g Chopped pecans
For the topping:
- 25g Chopped pecans
- 25g Demerara sugar
Method
- Pre-heat the oven to gas mark 6, 400F or 200C. Line a deep muffin tin with 6 muffin cases or grease your tin well with butter
- Sift the flour, baking powder and salt into a bowl
- In a separate bowl mix together the egg, sugar, milk melted butter and vanilla extract
- Sift the dry ingredients onto the egg mixture (the double sifting is essential for a soft, well-risen muffin)
- Using a large spoon, fold the ingredients together for about 15 seconds. The mixture will be uneven, just ensure the ingredients are mixed
- Add the blueberries and chopped pecans and then fold into the mixture
- Divide between the 6 muffin cases, the sprinkle on the topping mix over the muffins
- Bake for 30 minutes until they are light and fluffy
- If baking without cases, leave in the tin for 5 minutes before cooling on a wire tray. If you have baked in cases, remove immediately and leave to cool on a wire tray
