To our family, this ‘COVID-19 quarantine’ doesn’t actually change this a lot. We spend a lot of our free time at home with the family anyway. I mean, of course our hobbies are all cancelled, I’m not going to the gym, our son isn’t playing baskeball or my husband doesn’t go swimming at the public swimming halls…
But we have always been, my hubby and I, homebodies. I mean we do love seeing friends and have fun out and about, but we love to curl up at home; cook, play board games, wine & dine, even more!
So basically, these times just gave us a good excuse to feel good about staying at home instead of not always feeling bad about not going out every other weekend!
On the weekends I love to bake. This Sunday, it was my turn to prepare the breakfast for the family and I really craved for something sweet. In the mornings you really don’t want to sugar things up, thus I thought blueberries would be just great for breakfast! In a muffin of course. And as promised on Instagram today, I came to share a recipe for ‘the best blueberry muffins ever’! As our son calls them…
Ingredients for 12 muffins
- 3dl of flours
- 2dl of sugar
- 1,5ts of vanilla powder
- 0,5ts of baking powder
- 100g of butter
- 2 eggs
- 150g yoghurt
- 2dl of frozen blueberries
First mix all the dry ingredients together i a bowl. Then mix the fluids in another bowl. Then mix those two together. Add the blueberries and lightly mix them into the dough. Then place the dough into the muffin cups and remember to leave some space for the dough to elevate. Bake for 25 minutes in 225°C.
If you wish to add some crumble on top of the muffins, do it before baking them.
You’ll need melted butter, flours and sugar. Mix all of those together with your fingers to crumble the dough. Then add the crumble onto the muffins!
I hope you’ll love the recipe too!