The best blueberry muffins

Ingredients for 1 servings:

• 125 g butter
• 1 cup sugar (I use half cane sugar and half regular household sugar)
• 2 large eggs
• 1 packet of vanilla sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 cup(s) blueberries, frozen, including 0.5 cups pureed
• 2 cups flour
• ½ cup milk
• 1 tbsp sugar
• ¼ tsp nutmeg, grated

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Recipe from the USA, for 12 muffins

This recipe uses a 250 ml cup. Makes 12 muffins. Cream the butter until fluffy, stir in the sugar and beat well, then add the eggs one at a time and continue beating. Now add the vanilla sugar, baking powder, and salt. Add half a cup of pureed blueberries (you can also add them whole and just mix them a little longer with the mixer), add the flour and milk, and mix in. Now stir in the remaining blueberries, left whole, with a spoon. You can use either fresh or frozen blueberries; frozen fruit does not need to be thawed. Pour the batter into the paper baking cups and place them in a muffin tin. Sprinkle the unbaked muffins with a mixture of sugar and nutmeg (I think this gives them a special kick). Bake for 25-30 minutes in a preheated oven at around 200 degrees Celsius. Let cool in the pan for 30 minutes. Raspberries or blackberries can also be used as an alternative. And don’t forget: The most important ingredient is love!