Super moist blueberry cupcakes

Ingredients for 1 servings:

• 100 g butter, soft
• 120 g sugar
• 3 packets of vanilla sugar
• 2 eggs
• 120 g flour
• 1 tsp baking powder
• 100 ml milk
• 1 pinch of salt
• 125 g blueberries
• 4 tbsp, heaped cream cheese
• 2 tbsp, heaped yogurt, Greek
• 1 dashes lime juice or lemon juice
• 20 g almond(s), sliced, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for 12 cupcakes, still moist the next day!

Preheat the oven to 175 degrees Celsius (150 degrees Celsius fan-assisted). Line a muffin tin with paper cases. Cream the butter with the sugar and 1 packet of vanilla sugar until light and fluffy, then stir in the eggs. Mix the flour with the baking powder and a pinch of salt and stir in alternately with the milk. Wash and sort the blueberries, then fold about 100g into the batter by hand. Set the remaining 25g aside for decoration. Divide the batter evenly among the cases and bake in the center of the oven for about 20-25 minutes. Then let them cool on a wire rack until completely cold or still lukewarm. In the meantime, mix the cream cheese with the yogurt, stir in a squeeze of lime or lemon juice and the 2 packets of vanilla sugar. If you like it even sweeter, you can use more sugar! Briefly toast the sliced ​​almonds in a dry pan. Once the cupcakes have cooled slightly, spoon about 1-2 teaspoons of cream on top. Finally, garnish with a few fresh blueberries and some toasted almonds and serve immediately.