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🍽️ Juicy Blueberry Muffins

160 kcal · 30 min · 4 servings

Ingredients

• 250 g blueberries
• 250 g wheat flour
• 2 tsp baking powder
• 50 g butter
• 1 egg
• 3 tbsp honey
• 100 g yogurt
• 100 g whipping cream
• 1 muffin baking tray (with 12 indentations)
• baking paper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Line the muffin tin cups with baking paper.
3. 3. Wash the blueberries thoroughly.
4. 4. Remove any unripe berries or leaves.
5. 5. Pat the berries dry with a kitchen towel.
6. 6. Mix the flour with the baking powder in a bowl.
7. 7. Melt the butter in a pot or the microwave.
8. 8. Let the melted butter cool down slightly until it is still liquid.
9. 9. Whisk the egg with the honey.
10. 10. Add the yogurt and sour cream to the egg-honey mixture.
11. 11. Stir the cooled melted butter into the liquid mixture.
12. 12. Add the dry ingredients (flour and baking powder) to the wet mixture.
13. 13. Mix everything briefly until the dough just comes together.
14. 14. Gently fold the blueberries into the dough.
15. 15. Fill the dough evenly into the prepared muffin cups.
16. 16. Bake the muffins in the preheated oven for 25 to 30 minutes.
17. 17. Take the muffins out when they are golden brown.
18. 18. Let the muffins rest in the tin for another 5 minutes.
19. 19. Remove the muffins from the tin.
20. 20. Let them cool completely on a wire rack.

Nutrition per serving

• kcal: 160
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 20 g