Perfect blueberry muffins – just like store bought!

Ingredients for 1 servings:

• 350 g flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 200 g sugar
• 2 eggs, size M or size L
• 200 ml buttermilk
• 250 g blueberries, fresh
• 120 g butter
• Flour for dusting
• Butter for the mold, if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

so simple and delicious, about 12 muffins

All you need is a pot/bowl, a whisk, and a wooden spoon. Please do not use an electric mixer! A muffin tin doesn’t need to be greased, but I recommend it if you’re not using paper baking cups! Briefly rinse the blueberries and let them drain in a sieve. Preheat the oven to 190°C (top/bottom heat), not fan-assisted. First, weigh and mix the dry ingredients (flour, baking powder, baking soda, and salt). Weigh the sugar. I also add a packet of vanilla sugar, making a total of 200g of sugar/vanilla sugar, but this isn’t necessary. Measure the buttermilk and set it to hand. The same goes for the eggs. Weigh the butter and melt it in a pot. I recommend a large pot, so the batter can be made directly in the pot. Once the butter has melted, remove the pot from the heat, add the sugar and eggs, and beat with a whisk until fluffy. Stir in the buttermilk. Add all of the flour mixture and fold in with a wooden spoon until just a dough forms. Lumps are acceptable; the dry ingredients should only be moist. The batter should be thick and sticky. If it’s too runny, add more flour until it reaches the right consistency. Dust the blueberries with a little flour so they don’t slide down during baking, and fold them into the batter. Then divide the batter among the 12 muffin cups. The batter should reach the top edges to give the muffins a nice shape. Bake the muffins on the middle rack of the oven for 20-30 minutes. After 20 minutes, be sure to test the muffins with a wooden skewer to see if they’re done. If batter still sticks to the skewer, continue baking until no batter remains. When the muffins are done, remove them from the oven and let them cool for 30 minutes, then remove them from the muffin tin and let them cool further on a wire rack.