Cook time: 15 minutes
Total time: 30 minutes
Yield: 12 muffins
150 gram butter (softened, room temperature)
2 dl sugar
1 teaspoon vanilla sugar
1/2 dl milk (3%)
3 dl flour
1 teaspoon baking powder
100 gram (2 dl) fresh or frozen blueberries
25 gram almond flakes
Preheat oven to 200°C or 392 degrees F.
In a large mixing bowl, mix butter and sugar until creamy. Add the eggs one at a time and fully incorporate before adding the next egg. Mix in vanilla sugar and milk. Finally, add flour and baking powder. Gently mix until well combined.
Use an ice-cream scoop or large spoon to fill the muffin cups, filling up each muffin cup a little over halfway.
Stud each muffin with about eight blueberries. Finally, sprinkle almond flakes and sugar on each muffin.
Bake until brown, risen and a tester inserted into the centre of the muffins comes out clean (approximately 15 minutes).
Allow to cool for 15 minutes in pan. Remove from pan, transfer to wire rack and let cool completely.
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