Blueberry Buttermilk Muffins

Summary

Ingredients

• 240 g blueberries, (blueberries), frozen or fresh
• 310 g flour
• 2 ½ teaspoons baking powder
• 1 pinch (s) salt
• 200 g suar
• 2 egg (s)
• 220 g buttermilk
• 50 g butter, soft
• 40 g oil
• 5 drops butter-vanilla flavor

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Instructions

1. Bring half of the berries (120g) to the boil with a teaspoon of sugar in a saucepan and simmer gently for about 7 minutes, until the mixture has reduced a little. Take off the stove and let cool down completely.
2. Mix the flour, baking powder and salt and set aside. Whisk the sugar, eggs, buttermilk, butter, oil and flavor well together. Stir in the flour mixture and carefully fold in the remaining 120g blueberries.
3. Line a muffin tin with paper liners and fill in the batter. Put a dollop of cooked blueberries on each muffin and lightly marble with a fork.
4. Bake at 220 ° for about 20-30 minutes (depending on the filling quantity and oven). To be on the safe side, do the stick test: If a stick comes out of the inside of a muffin without liquid batter, it is done.
5. Let cool down and enjoy.