Blueberry yoghurt muffins

Name: Blueberry yoghurt muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Blueberries; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 1 Egg (Gr. M); 150 g Whole milk yoghurt; 100 ml Milk; 4 TABLESPOONS Oil; 1/2 TEASPOON Cinnamon; 1 knife tip grated nutmeg; 7-10 Tbsp Grease; 3 TABLESPOONS Apricot Jam; 1 TABLESPOON Sugar crystals; 12 (approx. 7 cm Ø) Paper sleeves

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Blueberries
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
300 g Flour
1 package Baking Powder
1 Egg (Gr. M)
150 g Whole milk yoghurt
100 ml Milk
4 TABLESPOONS Oil
1/2 TEASPOON Cinnamon
1 knife tip grated nutmeg
7-10 Tbsp Grease
3 TABLESPOONS Apricot Jam
1 TABLESPOON Sugar crystals
12 (approx. 7 cm Ø) Paper sleeves

Directions

1
Sort the blueberries, wash and drain if necessary. Mix sugar, vanillin sugar, salt, flour and baking powder in a mixing bowl. Add egg, yoghurt, milk, oil, cinnamon and nutmeg. Knead to a smooth dough with the dough hooks. Fold in blueberries
2
Grease the muffin tin (for 12 pieces of approx. 7 cm Ø each) (alternatively place 2-3 paper baking cups inside each) and fill each with 3/4 of the dough. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Let the muffins cool down a little and then take them out of the tin
3
Heat the jam. Spread the muffins with jam and sprinkle with sugar crystals. Serve in paper sleeves as desired. Serve with vanilla ice cream