John Myers
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Forest Blueberry Muffins with Sour Cream
The perfect forest blueberry muffins with sour cream recipe with a picture and simple step-by-step instructions.
For the dough
- 125 g Butter
- 125 g Sugar
- 1 pinch Salt
- 175 g Spelled flour
- 1 packet Custard powder
- 0,5 teaspoon Baking powder
- 2 Pc. Free range eggs
- 1 glass Wild blueberries
For the Schmand hood
- 1 Egg
- 50 g Sugar
- 1 a cup Sour cream
- 1 tbsp Pudding powder
dough
- Mix the above ingredients into a dough. Set aside a tablespoon of the pudding powder for the topping.
- Preheat the oven to 180C.
- Line a 12-cup muffin tin with paper liners or grease well.
- Pour the dough in halfway,
- Put the wild blueberries about a good tablespoon in each muffin.
For the sour cream
- Mix all of the above ingredients together well.
- And spread generously over the wild blueberries.
- Place in the oven on the middle rack. Bake for about 20-25 minutes depending on the oven.
- The sour cream cover only becomes really firm when it cools down.
- Sprinkle with powdered sugar and enjoy. Ps.Fresh forest blueberries would of course taste better.
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