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🍰 Lactose-Free Muffins with Blueberry Cream

377 kcal · 30 min · 4 servings

Ingredients

• blueberries, frozen 200 g
• sugar 150 g
• eggs 4 pcs
• oil 80 ml
• vanilla sugar 8 g
• salt pinch
• wheat flour, Type 405 250 g
• baking powder 2 tsp
• cream cheese, lactose-free 150 g
• powdered sugar 100 g

Instructions

1. 1. Let the blueberries thaw overnight in a sieve in the refrigerator.
2. 2. Preheat the oven to 180 °C (top and bottom heat).
3. 3. Whisk eggs and sugar in a bowl until frothy.
4. 4. Add oil, vanilla sugar, and a pinch of salt, then mix everything well.
5. 5. Sift flour and baking powder into the bowl.
6. 6. Stir quickly until a smooth batter forms.
7. 7. Add a little water if necessary.
8. 8. Grease the cups of a muffin tin or line them with baking paper.
9. 9. Distribute the batter evenly among the cups.
10. 10. Bake the muffins in the oven for about 20–25 minutes until golden brown.
11. 11. Remove the muffins and release them from the tin.
12. 12. Let them cool on a wire rack.
13. 13. Let the blueberries drain.
14. 14. Gently mix lactose-free cream cheese, powdered sugar, and the blueberries in a bowl.
15. 15. Spread the cream onto the muffins using a piping bag or a spoon.
16. 16. Decorate the muffins as desired.

Nutrition per serving

• kcal: 377
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 57 g