Blueberry Muffins

Muffins and Cupcakes
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Ingredients for 14 servings
  • 125 g QimiQ Classic, unchilled
  • 120 g Butter
  • 200 g Sugar
  • 1 pinch(es) Salt
  • 14 g Vanilla sugar
  • 2 tbsp Vegetable oil
  • 3 Egg yolk(s)
  • 0.5 tsp Lemon peel, grated
  • 3 Egg white(s)
  • 270 g Wheat flour
  • 8 g Baking powder
  • 150 g Blueberries, fresh or frozen
Method
1.
Preheat the oven to 160 °C (conventional oven).
2.
Whisk the butter, one half of the sugar, salt and vanilla sugar until fluffy. Add the egg yolks individually and mix well. Add the vegetable oil.
3.
Whisk the unchilled QimiQ Classic until smooth and add the lemon peel. Add to the butter mixture.
4.
Whisk the egg whites with the remaining sugar and salt until stiff.
5.
Mix the flour and baking powder together and sift into the butter mixture. Add the stiff egg whites and carefully mix everything together.
6.
Carefully fold in the blueberries.
7.
Place paper cases into a muffin form and spoon the mixture into each case. Bake in the hot oven for approx. 25-30 minutes.