preparation

Wash the blueberries and drain them in a sieve. Preheat the oven to 180 °C, top and bottom heat. Butter the muffin tin or use muffin cups.

Sift flour into a bowl, mix with baking powder and a pinch of salt. Mix room temperature butter with sugar until creamy. Stir in the eggs, myAROMA white chocolate (optional and blueberry), and the milk and stir well until frothy. Then carefully stir in the flour mixture so that there are no more lumps. Mix everything into a viscous dough. Now fold in the blueberries.

Fill the muffin tins 2/3 full with the dough and bake in the preheated oven on the middle rack for approx. 25 minutes. A stick test helps to see whether the muffins are baked through. Then let the muffins cool and, if desired, dust them with powdered sugar.