Vanilla Pudding Blueberry Muffins

Ingredients for 1 servings:

• 2 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g butter, soft
• 400 g flour
• 1 packet of baking powder
• 200 ml milk
• 300 g vanilla pudding, freshly cooked, without skin, cooled
• 125 g blueberries or other berries of your choice
• 30 g flour for the fruit
• 30 g icing sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

super easy, mega fluffy, variable – for 24 pieces

First, put the eggs, sugar, vanilla sugar, a pinch of salt, and softened butter in a bowl and beat with a mixer until fluffy. Combine the flour and baking powder, then add to the batter alternately with the milk and mix well. Slowly stir in the cooled pudding. Coat all but 50g of the blueberries in flour and stir into the smooth batter. The flour prevents the fruit from sinking and collecting at the bottom during baking. Divide the batter between prepared muffin cups, top with the remaining 50g of berries, and press down lightly. Bake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes on a medium setting, checking with a skewer every 20 minutes. After baking, let cool completely and dust with powdered sugar. These muffins may not be very high on the surface, but they’ll be all the more fluffy and super moist! Tip: Instead of fruit, you can also fold in 2-3 tablespoons of hazelnut spread and 1 tablespoon of cocoa powder. There’s no limit to the possibilities with this recipe.