Blueberry Pecan Muffins

4 oz small blueberries
2 oz pecans, finely chopped
5 oz plain flour
½ tablespoon baking powder
¼ teaspoon salt
1 large egg
1½ oz. caster sugar
4 oz milk
2 oz butter, melted and cooled slightly
½ teaspoon pure vanilla extract

Topping:
2 oz pecans, finely chopped
4-6 teaspoons demerara sugar, to taste

Preheat the oven to 400º. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Return the dry ingredients to the sieve and sift them straight on to the egg mixture. Quickly fold the dry ingredients into the wet ones; don´t overstir. Fold the blueberries and pecans into the mixture. Spoon batter into two well-greased mini-muffins pans. Top with chopped pecans and sugar mixture. Bake on an upper rack for 20 minutes or until well risen and brown. Cool 5 minutes before removing from pans.