Irish Guinness Muffins with Wild Berry Frozen Yogurt, Blueberry Syrup

Wash and puree the blueberries, bring to the boil together with the sugar and water and reduce for about 30 minutes, stirring constantly. Then let it cool down and stir in the lemon juice, filter everything through a fine sieve and fill into tightly sealable bottles. Keeps in the refrigerator for up to six months.

Puree the fruits while frozen. Add the yoghurt and honey, mix again. Pour everything into a flat baking dish and place in the freezer for about 2 hours. If you leave it in for longer, take it out in good time before serving, otherwise the mixture will be too hard.

Preheat the oven to 180 degrees. Grease the muffin cases (with paper cases in between, if necessary) and set them aside.

Sift the flour, baking soda and baking powder into a large bowl, in which all the ingredients are later mixed together. In another bowl, whisk the eggs and buttermilk together and set this aside for the time being.

Now put the Guinness together with the butter in a saucepan and heat over a low flame until the butter has melted. Then take the pot off the plate and gradually add cocoa, sugar and vanilla to the pot. Stir the egg and buttermilk mixture again and add to the mixture in the saucepan.

Gradually pour the beer mixture into the large bowl with the flour and stir everything together properly. The batter will be very runny, but this is normal. Now fill two-thirds of the batter into the molds, sink a piece of the dark chocolate into the middle of the muffin and put the muffins in the oven for 15–20 minutes. After baking, you can cool off briefly with the tray, but it is best to serve it slightly warm so that the core remains liquid.

Decorate the plate with cocoa powder and blueberries. Now you can fill the syrup into small glasses, place the muffin next to it and use an ice cream scoop to shape the frozen yoghurt onto the plate, done.