Blueberry muffins

125 g of blueberries
200 g of flour
2 teaspoons of baking powder
1 teaspoon of lemon zest*
125 g of soft butter
125 g of sugar
1 sachet of vanilla sugar (the sachet I used had 8 g)
1 egg
220 g of yogurt

Pre-heat the oven to 180 degrees. Select the blueberries (I had to get rid of some that looked very ugly…), wash and dab dry.

Mix the flour with the baking powder and the lemon zest. Keep it in a separate bowl. Beat together the butter, sugar, vanilla sugar and the egg until creamy (if the butter is melted in advance, this mixture is more homogeneous, if not, it will look a bit lumpy, but both worked). Mix in the yogurt. Immediately stir in the flour mixture. Once it is thick (like a soft bread dough) throw the berries in and gently mix it.

Fill in the molds with the dough, not completely, leave some space for them to grow. Bake in the oven for 25 minutes or until they look like muffins. 

Here’s the result 🙂