Directions

1. Defrost the blueberries or wash the fresh blueberries

2. Preheat the oven to 180 °C (top and bottom heat). Line the cavities of the muffin tin with paper cases.

3. Sieve the flour into a bowl and mix with the baking powder and a pinch of salt.

4. Beat the butter at room temperature with the sugar in a mixer for 5 minutes until creamy.

5. Then, while mixing, slowly add the eggs one at a time. Once you have added all the eggs, slowly stir in the milk.

6. Carefully stir in the flour mixture so that no lumps are visible and mix everything into a viscous batter. Then fold in the blueberries.

7. Fill the prepared muffin moulds 2/3 full with the batter and bake in the preheated oven on the middle shelf for 25 minutes. To check whether the muffins are done baking, test with a skewer.