Instructions
You will need two bowls, a silicone dough scraper or a hand mixer, and a muffin tray lined with paper cases. Preheat the oven to 175 degrees top/bottom heat.
In the first step, add sugar, vanilla sugar, melted butter, yogurt, and eggs to the first bowl and mix these ingredients together (either with the dough scraper or the hand mixer).
In the second step, weigh the dry ingredients (flour, baking powder and a pinch of salt) into the second bowl and mix them.
Now the liquid and dry ingredients are combined and mixed briefly but vigorously. It is important that you only stir briefly so that the muffins do not become tough.
The blueberries are carefully folded in at the end. You can set aside a few blueberries and press them into the dough at the end; this will make it look even nicer.
Divide the dough into the twelve holes in the muffin tray (which was previously lined with paper cases) and press the berries you left over into the dough in the unbaked muffins. Only fill the holes 2/3 full, the muffins will still rise nicely when baking.
The tray is then placed in the preheated oven at 170 degrees top/bottom heat for around 25 minutes until they are golden brown.
Then you let the tray cool for a few minutes on a cake rack and then you can remove the muffins (including the cases) from the molds. You can enjoy them lukewarm or cold. You can read how to serve them and what goes with them in the tips.
Notes and tips
To prevent the blueberries from sinking and ending up at the bottom of the muffins, you can roll them in starch or powdered sugar before folding them in.
Nutritional values per serving
Calories: 270 kcal | Carbohydrates: 21 g | Protein: 8 g | Fat: 7 g
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