Blueberry muffins

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Preparation

100 g butter
175 g sugar
1 sachet of vanilla sugar
2 eggs
250 g white flour
2 tsp baking powder
1 pinch of salt
150 ml milk
200 g blueberries
Soften the butter and beat with the sugar and vanilla sugar until pale and fluffy. Add the eggs and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the mixture. Stir in the milk and blueberries.
(Pre-)heat cooking space to 160°C with Hot air
Spoon the mixture into the muffin cases and place them onto a baking tray. Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Hot air 160°C for 35 Mins

Tips

  • With paper muffin cases, use two muffin cases, one inside the other, for each muffin for greater stability.
  • Frozen blueberries can be added straight to the mixture – there is no need to defrost them beforehand.
  • Baking tray
  • 12–14 muffin cases, ø6 cm
Quantity Ingredient
2 eggs
1 pinch of salt
150 ml milk
175 g sugar
200 g blueberries
1 sachet of vanilla sugar
250 g white flour
2 tsp baking powder
100 g butter

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