Blueberry muffins

Ingredients for 6 servings:

• 250 g blueberries
• 125 g butter
• 200 g syrup, light
• 1 orange(s) (untreated) / 1 bag of Orangeback
• 80 g crème fraîche or sour cream
• 150 g nuts, chopped (e.g. pecans)
• 400 g flour
• 1 packet of baking powder
• 150 g double cream
• 2 tbsp whiskey cream liqueur

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sort the blueberries and place them on a small tray in the freezer for about 20 minutes, or until the dough is ready. Melt the butter over low heat and dissolve 80g of syrup in it, stirring continuously. Finely grate the orange zest and squeeze out 4 tablespoons of juice. Stir the orange zest and juice into the butter with the crème fraîche. Sift the flour and baking powder into a bowl, stir in the butter mixture and nuts. Then lightly knead in the cooled blueberries. Shape the dough into a log and cut into 12 pieces. Roll each piece into a flattened ball and place in a muffin tin. Bake the muffins in a preheated oven at 200°C (gas mark 3, fan oven 175°C) on the second shelf from the bottom for 25 minutes. Stir the crème double with the liqueur until smooth and serve with the remaining syrup over the lukewarm muffins.