Classic blueberry muffins

For 12 pieces
  • 250 g blueberries (fresh or frozen)
  • something + 125 g butter r
  • 135 g Sugar
  • 1⁄2 TL Vanilla sugar
  • 2 eggs (Gr. M)
  • 125 ml Milk
  • 350 g flour
  • 2 TL Baking powder
  • 1⁄4 TL Salt
40 minutes
completely simply
Wash fresh blueberries and drain well. Thaw frozen blueberries and then drain well without breaking them. Line a 12-cup muffin tin with paper liners.
Melt 125 g butter. Using the whisk, stir in the sugar and vanilla sugar into the hot butter, then stir in the eggs and milk.
Mix the flour with baking powder and salt and add to the liquid ingredients. Mix very lightly and carefully fold in the blueberries. Tip for thawed berries: dust with flour, mix carefully and only then fold in.
Spread the batter evenly on the muffin tin. Bake the muffins in the preheated oven (electric stove: 190 ° C) for about 18 minutes and make a cooking test. To do this, prick into a muffin with a wooden skewer. If the skewer stays clean, the muffins are ready. If there is still some batter stuck to it, return to the oven and bake for a few minutes longer.
1 portion approx:
  • 240 kcal
  • 4 g protein
  • 9 g fat
  • 34 g carbohydrates


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