Blueberry Buttermilk Muffins

Ingredients for 1 servings:

• 200 g blueberries
• 250 g wheat flour type 405
• 3 tsp baking powder
• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch(s) of iodized salt
• 6 tbsp sunflower oil
• 200 ml buttermilk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

You’ll also need 12 paper baking cups. Wash and drain the blueberries. Combine the flour and baking powder in a bowl. Whisk together the eggs, sugar, vanilla sugar, and salt on a hand mixer. Add the oil and buttermilk while stirring. Pour the flour mixture into the buttermilk mixture and mix briefly. Fold in the blueberries. Place one paper baking cup into each of the 12 holes in a muffin tin and fill with the batter. Bake in a preheated oven (electric oven: 200°C) for 20 to 25 minutes. Remove from the oven, place on a wire rack, and let cool. Sprinkle with powdered sugar, if desired. Tip: These muffins are also delicious with raspberries!