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Blueberry Muffins

An easy recipe for blueberry muffins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 9 muffins
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 100 g melted butter
  • 170 g granulated sugar
  • 20 g vanilla sugar
  • 3 eggs room temp
  • 2 tsps vanilla extract
  • 250 g semi-fat curd cheese
  • 12 g baking powder
  • 250 g cake flour
  • 300 g fresh or frozen blueberries
Frosting
  • 250 ml whipping cream
  • 250 g mascarpone cheese
  • 120 g icing sugar
  • blueberry jam on top

Method
 

  1. Preheat the oven to 210°C. Prepare a muffin tin with paper cups.
  2. In a bowl mix with an egg white whisker until the sugar dissolves. You can also use a stand mixer.
  3. Add eggs and whisk until fully combined. Add semi-fat curd cheese and vanilla extract. Whisk until combined. Add flour, and baking powder and give it a good stir until the flour disappears with a rubber spatula.
  4. In another bowl sprinkle a generous amount of flour over the blueberries. Add blueberries covered in flour to the batter. Fold in. Let the batter rest for 15 minutes.
  5. Bake for 5 minutes, then decrease the temperature to 180°C and bake for another 8-15 minutes. Keep an eye on the muffins and bake until they get brownish on top or until the toothpick comes out clean. Take out of the oven. Let cool completely.
Frosting
  1. In a bowl whip the whipping cream until stiff. In another bowl cream the mascarpone with icing sugar.
  2. Fold in the whipping cream and make sure it's well-corporated.
  3. Put frosting on top of the muffins and then add a tablespoon of blueberry jam on top.