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🍽️ Small Blueberry Muffins

285 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the glasses)
• flour (for the glasses)
• 200 g blueberries
• 175 g soft butter
• 150 g sugar
• 4 eggs
• 1 untreated lime (juice and zest)
• 175 g flour
• 50 g ground almond kernels
• 0.5 tsp baking powder
• powdered sugar (for dusting)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Take 12 ovenproof jars (e.g., preserving jars with a capacity of approx. 150 milliliters).
3. 3. Grease the inside of the jars with butter.
4. 4. Lightly dust the greased jars with flour.
5. 5. Rinse the blueberries under running water.
6. 6. Remove damaged berries and pat the remaining blueberries dry.
7. 7. Beat the butter with the sugar until creamy.
8. 8. Whisk the eggs with the lime juice and lime zest.
9. 9. Stir the egg-lime mixture together with the flour, ground almonds, and baking powder into the butter mixture.
10. 10. Mix all ingredients well together.
11. 11. Gently fold the blueberries into the batter.
12. 12. Fill the batter into the prepared jars.
13. 13. Fill each jar about halfway.
14. 14. Bake the muffins in the oven for approx. 25 minutes until golden brown.
15. 15. Remove the muffins from the oven.
16. 16. Let the muffins cool down completely.
17. 17. Lightly dust the cooled muffins with powdered sugar.
18. 18. Serve the muffins.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 27 g