Blueberry Muffins with Ice Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- Ingredients
- 250 grams Blueberries
- 175 grams soft butter
- 150 grams sugar
- 4 eggs
- 1 Lime (juice and zest)
- 175 grams Pastry flour
- 40 grams ground almonds
- ½ tsp Baking powder
- 1 Tbsp Vanilla sugar
- 2 Tbsps Apple juice
- 12 scoops Ice cream (i.e vanilla or banana)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper liners.
2.
Rinse the berries and drain well. Beat the butter with the sugar until fluffy. Beat in the eggs with the lime juice and zest. Mix the flour, ground almonds, baking powder and stir into the batter. Fold in about half of the berries and pour into ramekins. Bake in the oven for about 25 minutes, until golden brown. Remove from the oven and let cool.
3.
Mix the remaining blueberries with the vanilla sugar and boil with the juice. Remove from the heat and let cool.
4.
Cut a wedge-shaped lid from each muffin and place a scoop of ice cream in the center. Drizzle with blueberry sauce. Place the lid on top of the ice cream and serve immediately.
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