Blueberry muffins

Ingredients for 1 servings:

• 200 g blueberries
• 300 g flour
• 3 tsp baking powder
• ½ tsp cinnamon
• 180 g sugar
• 2 tsp vanilla sugar (bourbon vanilla sugar)
• 1 pinch of salt
• 350 ml milk
• 2 eggs
• 150 g butter, melted, cooled
• Fat for the mold
• possibly paper cups

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A fine classic with bourbon, vanilla sugar and cinnamon – makes 12 regular muffins.

Preheat the oven to 200°C. Grease a muffin tin or line the holes with paper baking cups. Sift flour, baking powder, and cinnamon into a bowl. Mix in the salt, sugar, and bourbon vanilla sugar and make a well in the center. In a second bowl, whisk together the milk, eggs, and butter until well combined and pour into the well. Stir gently until the ingredients are just combined. The batter should still be lumpy. Gently fold in the blueberries and divide the batter between the prepared muffin tins. Bake for about 20-25 minutes. Let the muffins cool, then remove them from the oven and place them on a wire rack. Dust with powdered sugar and serve.