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Harvest Basket Blueberry Muffins

Muffins

Bohnibert, Pflückina, Schotek and Messerlein learn from Krokantina how to harvest fruit carefully. Their favourite berries are blueberries, and they are in these golden muffins.

So schwer: leicht · So lange: 20 minutes + 25 minutes baking · So viel: 12 muffins · Das machst du: fold in the berries, fill in the batter

Das kommt rein

  • 250 g plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 120 g sugar, plus 2 tbsp for sprinkling
  • 1 sachet vanilla sugar
  • 2 eggs
  • 100 ml neutral oil
  • 200 g natural yoghurt
  • 200 g blueberries, fresh or frozen

Das brauchst du

muffin tin, 12 colourful paper cases, 2 bowls, whisk, spatula, 2 tablespoons.

So wird’s gemacht

  1. Preheat the oven to 180 °C and put the paper cases into the tin.
  2. Mix the flour, baking powder, salt, sugar and vanilla sugar in one bowl.
  3. Whisk the eggs, oil and yoghurt in the second bowl.
  4. Add the wet ingredients to the dry ones and only stir briefly until no more flour can be seen. Little lumps are good.
  5. Gently fold in the blueberries. Use frozen berries still frozen.
  6. Divide the batter into the cases with two spoons and sprinkle with a little sugar. That makes the crunchy crust.
  7. Bake for 20 to 25 minutes until golden brown (Adults). Let them cool in the tin for 5 minutes.

DÖs Tipp: Roll the berries in 1 tbsp flour first, then they don’t sink to the bottom.

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