Blueberry muffin

Name: Blueberry muffin
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 150 g Blueberries; 250 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Salt; 60 g chopped almonds; 2 Eggs (size M); 150 g Sugar; 125 g room-warm butter; 250 ml Kefir; 12 Muffin paper baking cups

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

150 g Blueberries
250 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Salt
60 g chopped almonds
2 Eggs (size M)
150 g Sugar
125 g room-warm butter
250 ml Kefir
12 Muffin paper baking cups

Directions

1
Sort the blueberries, wash them and let them drip off on kitchen paper. Mix flour, baking powder, salt and half almonds. Mix eggs, sugar, butter and kefir briefly with the whisk of the hand mixer. Add flour mixture and stir in. Carefully fold in dry blueberries. Line the hollows of a muffin tray (12 hollows) with paper sleeves.
2
Spread the dough evenly in them. Sprinkle with remaining almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Leave to rest in the pan for 10 minutes. Remove the muffins from the tin and let them cool down. Whipped cream tastes good with them
3
1 hour waiting time