Muffins with blueberries and quark

Ingredients for 1 servings:

• 90 g butter
• 50 g sugar
• 30 g honey
• 2 egg yolks
• 3 tbsp milk
• ½ tsp rum
• 80 g flour (all-purpose flour)
• 1 tsp spelt flour
• 80 g flour, smooth
• 1 tsp cornstarch (cornflour)
• 1 tsp baking powder
• 1 small jar of blueberries, approx. 150 grams
• 1 tsp cornstarch (cornflour)
• 1 small egg white
• 150 g cream cheese, well drained
• 2 ½ tbsp sugar
• 1 tsp vanilla sugar
• 25 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the dough is delicious and muffins are durable

First prepare the filling: Mash 2 tablespoons of blueberries (without juice) with 1 teaspoon of cornstarch. Beat the quark with the sugar, vanilla sugar, and butter. Add the fluffy egg whites and crushed blueberries. Dough: Beat the butter with the sugar and honey, add the egg yolks, and mix in the other ingredients. Line a muffin tin with paper cases. Add 1 teaspoon or more of the batter to each hole, top with the blueberries, and pre-bake at 185°C for 8-10 minutes. Spread the quark filling over the dough. Bake for about 20 minutes at 175°C. For a small 20 x 30 cm baking tray, increase the ingredients by 1/2.