Buttermilk muffins with blueberries

Name: Buttermilk muffins with blueberries
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 250 g Blueberries; 2 Eggs (Gr. M); 150 g Sugar; 1 package Vanilla sugar; 125 g soft butter; 300 g Buttermilk; 250 g Flour; 2 TEASPOONS Baking Powder; 1⁄2 Tsp Baking soda; 7-10 Tbsp Salt; 24 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

250 g Blueberries
2 Eggs (Gr. M)
150 g Sugar
1 package Vanilla sugar
125 g soft butter
300 g Buttermilk
250 g Flour
2 TEASPOONS Baking Powder
1⁄2 Tsp Baking soda
7-10 Tbsp Salt
24 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses). Preheat oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash and sort blueberries and drain well.
2
Whisk the eggs briefly in a large bowl. Add sugar, vanilla sugar, butter and buttermilk. Mix briefly with the whisk of the mixer. Mix flour, baking powder, baking soda and 1 pinch of salt and stir in briefly.
3
Fold in blueberries.
4
Spread the dough into the paper baking cups and bake in a hot oven for 20-25 minutes. Let the muffins cool down briefly, then lift them out of the cups and let them cool down.