Lemon muffins with blueberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   125 g blueberries wash, clean and dab dry. Place fat, salt, 1 packet of vanilla sugar, sugar, lemon peel and lemon juice in a mixing bowl, whisk until creamy. Stir in the eggs one by one. Mix flour (up to 1 tablespoon) and baking powder and stir in alternately with the milk. Turn blueberries in 1 tablespoon of flour and fold into the dough. Grease brioche moulds (4 pieces of 100 ml, 10 pieces of 50 ml) and dust with flour.

2. 2

   Pour in 3/4 of the dough. Place the large brioches on a baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 25 minutes. After 10 minutes place the small ramekins on a baking tray. Take the muffins out of the oven and let them cool down for about 5 minutes. Turn out of the ramekins onto a cake rack and let them cool down. Wash and clean 125 g blueberries. Put some aside for decorating. Puree the rest of the berries. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Stir in the berry puree. Cut a small lid off the muffins. Pour the berry cream into a piping bag with a star nozzle and squirt a tuff on each muffin.

3. 3

   Put some aside for decorating. Puree the rest of the berries. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Stir in the berry puree. Cut a small lid off the muffins. Pour the berry cream into a piping bag with a star nozzle and squirt a tuff on each muffin. Put the lid on top. Decorate with blueberries

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
310 kcal

CARBS
32 g

FATS
17 g

PROTEINS
5 g