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Blueberry muffins

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 60 g oat flakes
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • 180 g brown sugar
  • 3 tsp vanilla sugar
  • 150 g butter
  • 300 g sour cream
  • 200 g blueberries from the jar, fresh or frozen
  • Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious, light and fruity

Mix the flour, oats, baking powder, and baking soda. Beat the egg, sugar, vanilla sugar, and butter until fluffy, then add the sour cream and continue beating. Gradually add the flour mixture. Wash the blueberries and drain well. (Use frozen blueberries instead of frozen ones.) Carefully fold them into the batter. Bake at 180°C for 20 to 25 minutes until golden brown. Dust the cooled muffins with powdered sugar. Tip: It’s best to use frozen blueberries. This keeps the batter nice and light. Fresh blueberries or blueberries from a jar will turn purple as you fold them in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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