Blueberry muffins

Ingredients for 12 servings:

• 270 g wheat flour
• 1 pack of cream of tartar baking powder
• 130 g sugar, fine
• 1 vanilla pod(s)
• 70 g butter, melted or Alsan margarine
• 250 ml milk or oat drink or soy drink
• 200 g blueberries, fresh
• 1 tbsp, heaped sugar for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Fluffy and wonderfully light muffins – without eggs

Line a 12-hole muffin tin with two paper baking cups each. The muffins will easily pop out of the paper. Wash the blueberries and let them dry on kitchen paper. Preheat the oven to 175°C (top/bottom heat). Combine the flour, baking powder, and sugar in a mixing bowl. Take a tablespoon of this and gently mix it with the blueberries. Split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds with the melted butter or margarine and the milk. This works best with the wet ingredients. Pour the wet ingredients over the flour mixture and mix quickly until the batter is combined. Gently fold in the blueberries with a fork. Spoon the batter into the prepared muffin tins and sprinkle with sugar. This will give a nice crust. Bake on the middle rack for 30 minutes. Do the skewer test! Let cool in the tin.