Blueberry Buttermilk Muffins

Ingredients for 12 servings:

• 240 g blueberries, frozen or fresh
• 310 g flour
• 2 ½ tsp baking powder
• 1 pinch of salt
• 200 g sugar
• 2 eggs
• 220 g buttermilk
• 50 g butter, soft
• 40 g oil
• 5 drops butter-vanilla flavoring

Instructions

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

Best Ever Blueberry Muffins according to a US recipe

Bring half of the berries (120g) to a boil with a teaspoon of sugar in a saucepan and simmer gently for about 7 minutes, until the mixture has reduced slightly. Remove from the heat and allow to cool completely. Mix the flour, baking powder, and salt and set aside. Whisk well to combine the sugar, eggs, buttermilk, butter, oil, and flavoring. Stir in the flour mixture and carefully fold in the remaining 120g of blueberries. Line a muffin tin with paper cases and fill with the batter. Place a dollop of cooked blueberries on each muffin and lightly marble with a fork. Bake at 220°C for about 20-30 minutes (depending on the amount of batter and the oven). To be on the safe side, do the skewer test: if a skewer comes out of the muffin without any liquid batter, they are done. Let cool and enjoy.