Blueberry muffins

Name: Blueberry muffins
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 250 g Blueberries; 250 g Flour; 2 coated Tsp Baking Powder; 7-10 Tbsp Salt; 25 g chopped almonds; 250 g Kefir; 125 g soft butter; 2 Eggs (Gr. M); 150 g Sugar; 12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 12

250 g Blueberries
250 g Flour
2 coated Tsp Baking Powder
7-10 Tbsp Salt
25 g chopped almonds
250 g Kefir
125 g soft butter
2 Eggs (Gr. M)
150 g Sugar
12 (approx. 5 cm Ø) Paper baking cups

Directions

1
Line the recesses of a muffin tray (for 12 pieces) with paper baking cups. Sort blueberries, wash and pat dry. Mix flour, baking powder, 1 pinch of salt and almonds. Mix kefir, butter, eggs and sugar briefly with the whisk of the mixer.
2
Stir in the flour mixture briefly.
3
Fold blueberries into the dough. Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes. Let cool off. Whipped cream tastes good with it.