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Buttermilk Mini Muffins with Blueberry Compote

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Buttermilk Mini Muffins with Blueberry Compote

The perfect buttermilk mini muffins with blueberry compote recipe with a picture and simple step-by-step instructions.

  • 250 g Spelled flour
  • 2 tsp Baking powder
  • 0,5 tsp Baking soda
  • 1 Vanilla pod
  • 1 Egg
  • 100 g Sugar
  • 125 g Soft butter
  • 500 g Frozen blueberries
  • 3 tbsp Sugar
  • Sifted powdered sugar
  1. Score the vanilla pod lengthways and scrape out the pulp. Place in a bowl with the egg, butter and sugar and stir with a whisk. Add the buttermilk and mix well. Mix the flour, baking powder and baking soda.
  2. Mix the flour mixture briefly with the hand mixer. Preheat the oven (electric stove: 180 ° C / circulating air: 160 ° C). Spread the batter into the silicone mini muffin molds. Bake in the hot oven for about 20 minutes until golden.
  3. In the meantime, caramelize 3 tablespoons of sugar in a small saucepan until golden yellow. Add the frozen blueberries and simmer over a medium heat for about 10 minutes, stirring occasionally, until the caramel has dissolved again.
  4. Take the breast milk muffins out of the oven and allow to cool a little. Remove from the silicone molds. Dust the breast milk muffins with powdered sugar. Arrange on plates with blueberry compote and serve.
Dinner
European
buttermilk mini muffins with blueberry compote

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Written by John Myers

Professional Chef with 25 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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