Blueberry Buttermilk Muffins

Name: Blueberry Buttermilk Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 250 g Blueberries; 275 g Flour; 3 TSP Baking Powder; 1 egg (size M); 150 g Sugar; 7-10 Tbsp pulp of 1/2 vanilla pod; 125 g lactose-free soft butter or margarine; 250 ml lactose-free buttermilk; 7-10 Tbsp Icing sugar; 12 Paper baking cups

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

250 g Blueberries
275 g Flour
3 TSP Baking Powder
1 egg (size M)
150 g Sugar
7-10 Tbsp pulp of 1/2 vanilla pod
125 g lactose-free soft butter or margarine
250 ml lactose-free buttermilk
7-10 Tbsp Icing sugar
12 Paper baking cups

Directions

1
Wash, clean and pat dry the blueberries. Mix flour and baking powder. Whisk the egg. Stir in sugar, vanilla pulp, butter and buttermilk. Stir in flour mixture briefly. Fold in blueberries. Line a muffin tray with 12 trays with 1 paper baking tin each.
2
Spread the dough inside. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down. Dust with icing sugar. If necessary, put them into colourful paper baking cups
3
waiting time approx. 1 1/2 hours