Blueberry muffins

Name: Blueberry muffins
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 250 g Blueberries; 300 g Flour; 1 pinch Salt; 100 g Sugar; 1 package Bourbon vanilla sugar; 1 package Baking Powder; 1 egg (size M); 150 g Whole milk yoghurt (3,5 % fat); 100 ml Milk; 4 TABLESPOONS Oil; 1/2 TEASPOON Cinnamon; 1 knife tip grated nutmeg; 3 TABLESPOONS Apricot Jam; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Grease; 12 (7 cm ø) Paper baking cups

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

250 g Blueberries
300 g Flour
1 pinch Salt
100 g Sugar
1 package Bourbon vanilla sugar
1 package Baking Powder
1 egg (size M)
150 g Whole milk yoghurt (3,5 % fat)
100 ml Milk
4 TABLESPOONS Oil
1/2 TEASPOON Cinnamon
1 knife tip grated nutmeg
3 TABLESPOONS Apricot Jam
1 TABLESPOON Sugar crystals
7-10 Tbsp Grease
12 (7 cm ø) Paper baking cups

Directions

1
Select the blueberries, wash and drain well. Mix flour, salt, sugar, vanilla sugar and baking powder in a mixing bowl. Add the egg, yoghurt, milk, oil, cinnamon and nutmeg and work into a smooth dough with the dough hooks of the hand mixer. Carefully fold in blueberries. Grease well the recesses of a muffin tray (with 12 recesses of 7 cm Ø each) and fill each with 3/4 of the dough. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown.
2
Let cool slightly on a cake rack. Lift the still warm muffins out of the baking tray recesses and place them in paper cups. Heat the jam in a saucepan and coat the muffins with it. Sprinkle with sugar crystals and serve in a basket. Serve with vanilla ice cream. Makes 12 pieces