Crunchy Pecan Blueberry Muffin

Breakfast has been simple during the long vacation.  Hmm, I should have a nice treat, at least one.  Muffin!  crunchy nuts and soft cake.  It’s a recipe from Yue’s Handicraft which I have saved for a long while.  The only change I made is substituting plain flour with cake flour for a lighter texture.  I like it, especially the crunchy and fragrant nuts just out of the oven.  I should not have put the cup so full to have more modest muffins.  Mine experimental muffins were like giants.  3 out of 7 were gifted to Daisy.

 

Pecan topping:
70g pecan nuts
60g Demerara sugar
1 tsp ground cinnamon
2 tbsp cake flour
30g melted butter

Mixed all ingredients & set aside until needed.

Muffin:
125g unsalted butter, softened
155g caster sugar
1 egg
1 tsp vanilla extract
125g sour cream
280g cake flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125g blueberries

Whisk butter & sugar until pale & fluffy.

Whisk in egg & vanilla extract, followed by sour 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.

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