ingredients for 12 muffins |
|
| 150 g | NO SUGAR SUGAR Erythritol+Stevia |
| 300 g | blueberries |
| 300 g | flour |
| 175 g | butter |
| 2 | eggs |
| 1 tablespoon | baking powder |
| 2 teaspoons | lemon zest |
| 1 package | vanilla sugar |
| 125 ml | milk |
how it's done:
Sieve 200g of flour into a bowl. Add 100 g NO SUGAR SUGAR, 1 teaspoon lemon zest and the baking powder. Mix everything thouroughly and form a hole in the middle.
Melt 100g of butter and let cool slightly. Stir together with the eggs and the milk, and pour into the hole in the flour mixture. Mix everything roughly with a wooden spoon into a batter. Wash and sort (this is not necessary when using frozen blueberries) blueberries and carefully fold into the batter. Do not overmix the batter, otherwise the muffins will be blue. Mix the remaining teaspoon of lemon zest with the remaining 50 g of NO SUGAR SUGAR and the vanilla sugar in a bowl. Let it sit for a few minutes. In the meantime, preheat oven to 200 °C. Grease or line a muffin tin. Fill the batter into the molds.
Add the remaining 100g of flour and the remaining 75g of butter to the NO SUGAR SUGAR-mixture and grind between your fingers to form crumbles. Sprinkle crumbles on top of the muffin batter.
Bake the muffins at 200°C with circulating air for about 25 minutes.