Blueberry muffins

Ingredients for 12 servings:

• 200 g flour
• 60 g oat flakes, fine
• 200 g blueberries
• 180 g sugar, preferably brown
• 150 g butter, soft
• 300 g sour cream
• 2 tsp baking powder
• ½ tsp baking soda
• 1 packet of vanilla sugar
• 2 eggs
• some brittle, as desired

Instructions

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

these keep super fresh

1 jar of blueberries means 200g drained weight. Alternatively, use fresh blueberries or frozen ones, but do not thaw them. Carefully mix the flour, oats, baking powder, and baking soda. Prepare the blueberries. Drain the berries from the jar in a sieve, discarding the fresh ones; do not thaw the frozen ones. In a second bowl, whisk the eggs, then add the sugar, vanilla sugar, softened butter, and sour cream and mix well. Now stir the flour into the egg mixture, folding in rather than stirring. Finally, carefully fold the blueberries into the batter. If desired, sprinkle some brittle on each muffin tin. Pour the batter into a prepared muffin tin (either grease the cavities or use paper baking cups). Bake in a preheated oven at 160°C (fan oven) on the middle rack for about 20-25 minutes. Let the muffins rest for about 5 minutes after baking. Only then remove them from the tins. They taste great warm with ice-cold vanilla sauce. These muffins will keep for up to a week if refrigerated.