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54 Makes 12 | Preparation time: 50 minutes Ingredients Preparation 225 g plain white flour 110 g caster sugar 2 ½ tsp. baking powder 1 ½ tsp. vanilla sugar A pinch of salt 1 tbsp. honey 2 medium eggs 100 ml buttermilk 60 g butter | softened 250 g blueberries 1 tbsp. plain white flour Accessories: 12-cup muffin tin with cup Ø 5 cm 12 paper cases, Ø 5 cm Rack Mix together the flour, sugar, baking powder, vanilla sugar and salt. Add the honey, eggs, buttermilk and butter, and stir briefly. Mix together the blueberries and flour and carefully fold into the mixture. Line the muffin tin with the paper cases. Using 2 tablespoons, distribute the mixture evenly between the muffin cases. Place the muffin tin on the rack in the oven and bake. Settings Automatic programme Cookies/Muffins | Blueberry muffins Programme duration: approx. 35 minutes Manual Oven functions: Conventional Heat Temperature: 160–170 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 35–45 minutes Shelf level: 1 Blueberry muffins Useful tip Highbush blueberries are best. Use frozen blueberries straight from the freezer without defrosting them.