Giant blueberry muffins with advocaat cream

Name: Giant blueberry muffins with advocaat cream
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 300 g Flour; 3 TSP Baking Powder; 1 pinch Salt; 50 g Sugar; 2 packages Vanillin sugar; 1 egg (size M); 250 ml Milk; 4 TABLESPOONS Oil; 250 g Blueberries; 100 g Whipped cream; 6 TABLESPOONS Egg liqueur; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

300 g Flour
3 TSP Baking Powder
1 pinch Salt
50 g Sugar
2 packages Vanillin sugar
1 egg (size M)
250 ml Milk
4 TABLESPOONS Oil
250 g Blueberries
100 g Whipped cream
6 TABLESPOONS Egg liqueur
7-10 Tbsp Fat and flour

Directions

1
Put flour, baking powder, salt, sugar and 1 sachet of vanillin sugar in a bowl. Add the egg, milk and oil and work into a smooth dough with the whisk of the hand mixer. Wash blueberries if necessary, drain and carefully fold into the dough. Grease the moulds (7 cm Ø; 150 ml content) and dust with flour. Pour the dough up to the rim and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 35 minutes.
2
Let the muffins cool down for about 10 minutes and turn them out of the cups. In the meantime, whip cream until semi-stiff and pour in the remaining vanilla sugar. Fold in egg liqueur and serve in a small bowl. Arrange the muffins on a plate and serve