Blueberry and Pecan Muffins

2. April, 2009

Blueberries and pecans are a match made in heaven (or any other nice place). They are totally meant to be together, especially in muffins. I absolutely love making these muffins, especially in the autumn when you can pick fresh blueberries in Iceland. I usually pick a whole bunch to freeze for later use. Blueberries are packed with antioxidants and iron and are one of those super foods everyone keeps raving about. They are super, that is for sure, and especially important for a healthy heart and mind. The pecan nuts are also good for your heart.

If you use frozen blueberries, allow them to thaw for 15-20 minutes before using (no longer as the batter will turn purple). Also keep in mind that you might need a little less of the milk.

I prefer to use a silicon muffins pan.

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One of my all time favourite muffins, I absolutely love them

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This recipe is:

Lactose (dairy) free

Blueberry and Pecan Muffins

Makes 12 muffins

Ingredients

100 grams (3½ oz) pecan nuts, chopped fairly finely
300 grams (11 oz) spelt flour
2 teaspoons aluminium free and gluten free baking powder
2 teaspoons vanilla extract (from a health food store)
½ teaspoon salt (Himalaya or sea salt)
120 grams (4 oz) Rapadura or other raw cane sugar
250 millilitres (8½ fluid oz) organic apple sauce
50-75 millilitres (1½-2¾ fluid oz) soy milk (or any other milk you prefer)
2 eggs (please use free range eggs)
2 tablespoons agave nectar
1 tablespoon coconut oil
300 grams (11 oz) blueberries, fresh or frozen

For the Topping

50 grams pecan nuts, chopped finely
2 tablespoons Rapadura or other raw cane sugar (optional)

Preparation

Note: If you use frozen blueberries, remove them from the freezer 15-20 minutes before adding to the batter. They should not thaw completely as it will turn the batter purple!
Chop the 100 grams pecan nuts fairly finely.
Chop the 50 grams pecan nuts for the topping and set aside.
In a large bowl, sift together the 300 grams spelt flour, 2 teaspoons baking powder and ½ teaspoon salt.
In a separate, medium bowl combine the 2 eggs, 120 grams raw cane sugar, 2 tablespoons agave nectar, 1 tablespoon coconut oil, 50 millilitres soy milk and 250 millilitres apple sauce. Mix well.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 6 times.
The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light.
If the batter is very dry, carefully add a little more soy milk. It should resemble a thick porridge in consistency.
Now fold the 100 grams pecan nuts and 300 grams blueberries into the batter. Fold 4 or 5 times, no more.
Lightly grease the silicon muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
Sprinkle the muffins with the 50 grams chopped pecan nuts and the 2 tablespoons raw cane sugar.
Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 30 minutes.
Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicon muffins pan as the muffins will be easier to remove.

Tips

You can use organic baby food instead of the apple sauce. Use baby food with blueberries, apples, apricots or pears. Just make sure they are without added sugar.
You can also use rice milk, oat milk, almond milk or skimmed milk instead of the soy milk.
You can use raspberries instead of the blueberries.
You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use walnuts instead of the pecan nuts.
You can use whole wheat flour instead of the spelt flour.
The muffins freeze well.