Blueberry muffins

Name: Blueberry muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g + 1 Tsp Mehl; 100 g Buckwheat flour; 2 TEASPOONS Baking Powder; 1/4 TEASPOON Baking soda; 1/4 coated Tsp ground bourbon vanilla; 1 piece(s) (approx. 15 g) Ginger; 1 egg (size M); 125 g soft butter; 100 ml Milk; 150 g Fresh cream; 150 g Maple syrup; 125 g + 75 g frozen blueberries; 180 g Icing sugar; 12 Paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g + 1 Tsp Mehl
100 g Buckwheat flour
2 TEASPOONS Baking Powder
1/4 TEASPOON Baking soda
1/4 coated Tsp ground bourbon vanilla
1 piece(s) (approx. 15 g) Ginger
1 egg (size M)
125 g soft butter
100 ml Milk
150 g Fresh cream
150 g Maple syrup
125 g + 75 g frozen blueberries
180 g Icing sugar
12 Paper baking cups

Directions

1
Mix 125 g flour, buckwheat flour, baking powder, baking soda and vanilla. Peel ginger and grate finely. Whisk the egg in a large bowl. Add butter, milk, crème fraîche and syrup, mix everything with the whisk of the hand mixer. Add flour mixture and stir with a wooden spoon only briefly until all ingredients are mixed. Dust 125 g frozen blueberries with 1 teaspoonful of flour. Fold into the dough with ginger
2
Line the recesses of a muffin tray (12 recesses) with 1 paper baking tin each. Spread the dough into the baking cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take the muffins out of the oven, let them cool down in the muffin tray for about 20 minutes
3
In the meantime, allow 75 g blueberries to thaw in a mixing bowl for the glaze. Add icing sugar and puree. Decorate the muffins with the icing, let them dry
4
Waiting time approx. 50 minutes