Best Blueberry Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 1 cup sugar, (I use half cane sugar and half normal table sugar)
- 2 large egg (s)
- 1 packet vanilla sugar
- 2 teaspoons baking soda
- 0.25 teaspoon ¼ salt
- 2 cup / s blueberries (blueberries), frozen, which 0.5 cups are partially pureed
- 2 cup flour
- 0.5 ½ cup milk
- 1 tablespoon sugar
- 0.25 teaspoon ¼ nutmeg, grated
Print Recipe
Pin Recipe Instructions
- A cup with a volume of 250 ml is used here. Makes 12 muffins.
- Beat the butter until foamy, stir in the sugar and beat well, add one egg at a time and keep stirring. Now add the vanilla sugar, baking powder and salt. Add half a cup of pureed blueberries (you can also add them whole and simply stir with the mixer a little longer), add the flour and milk and stir in. Now stir in the rest of the blueberries left in whole fruits with a spoon. By the way, you can use both fresh and frozen goods; frozen fruit does not need to be thawed.
- Pour the dough into the paper cases provided and place in a muffin tin. Sprinkle the not yet baked muffins with a mixture of sugar and nutmeg (I think that`s the special kick). Bake in the preheated oven at approx. 200 degrees for 25-30 minutes. Let cool in the mold for 30 minutes.
- Alternatively, raspberries or blackberries can also be used. And don`t forget: The most important ingredient is love!
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