Blueberry muffins

They are so good that they are unfortunately eaten way too fast.

They are so good that they are unfortunately eaten way too fast, They are so good that they are unfortunately eaten way too fast.
They are so good that they are unfortunately eaten way too fast, They are so good that they are unfortunately eaten way too fast, They are so good that they are unfortunately eaten way too fast. They are so good that they are unfortunately eaten way too fast.

They are so good that they are unfortunately eaten way too fast, because you sprinkle sugar over each muffin before baking them.

Sometimes I cut baking paper into squares and press down into the muffin tin, you can possibly press it down with a soda can, or if you have asked for the shape before the paper gets stuck more easily.
You can also fill the mold half full, then there are smaller muffins, but suddenly one has so 24 muffins instead 12 🙂 – unfortunately I think so just you get to eat more so it might go straight up 🤪
Here a half muffin

Print recipe

RECIPE – BLUEBERRY MUFFINS 12 pcs

INGREDIENTS

125 (g) soft butter (uses even Naturli spreadable)
200 (g) sugar
2 eggs
2 teaspoon vanilla concentrate or 1 spck vanilla sugar
250 (g) flour
2 TSP baking soda
1 dl milk / almond milk / soy milk
250-300 g washed blueberries
3-4 tablespoons Sugar for garnish

Approach

Turn on the oven at 200 ° c
Whisk sugar and butter in a mixer
Add eggs and stir further
Add the rest of the ingredients and stir further
Mash half of the blueberries with a fork and put in
Pour in the rest of the blueberries and stir gently or turn them in with a dough scraper
Grease the muffin tins, one can also cut baking paper squares but mash down into the mold
Distribute the dough in the muffin tin (12 pcs) or solve molds, fill to the brim
Sprinkle a nice layer of sugar over each muffin ( important and good detail)
Bake at 200 ° c for about. 20 min to Brown, test if necessary with a knitting needle
Cool off on a wire rack