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Blueberry muffins with Hermann dough

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Ingredients for 1 servings:

  • 200 g dough (Hermann dough)
  • 200 g flour
  • 100 g sugar
  • 3 eggs
  • 100 ml oil
  • 75 ml juice (blueberry juice from the jar)
  • 1 jar of blueberries (750 ml each)
  • 1 pinch of salt
  • 1 packet of baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for 12 muffins

Drain the blueberries from the jar. Separate the juice. Reserve the above-mentioned 75 ml. Mix the Hermann dough, flour, sugar, eggs, baking powder, oil, blueberry juice, and salt. Then fold in the blueberries. You can place a few blueberries on top of the dough before baking. They will then sink into the batter. It’s best to fill the batter into a muffin tin lined with paper cups. Makes 12 large muffins or 24 small muffins. The cups should already be almost full. Bake for 30 minutes at 180°C (top/bottom heat) (preheated). Bake the small muffins for about 25 minutes.

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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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