300 g flour
180 g butter
250 g blueberry
200 g sugar
250 ml milk
16 g yeast
Preheat the oven to 180 degrees.
Warm the butter slightly to make it softer and in a large bowl mix it with the sugar until fluffy.
While mixing, add the eggs one by one, the salt and the milk slowly; mix until well combined.
Sift out the flour and the yeast and add slowly to the mixture.
Gently fold in berries by hand.
Butter the muffin tins and fill 3/4 with the mixture; sprinkle generously with sugar.
Bake until light golden for about 20-25 minutes.
Author: Devi Petti