MorgenStund' Blueberry Muffins
Ingredients for 12 muffins
| 100 g | MorgenStund' |
| 180 g | wholemeal spelt flour (type 1050) |
| 200 g | fresh or frozen blueberries (do not thaw) |
| 1 | ripe banana |
| 3 tbsp | agave syrup |
| 150 g | soft butter |
| 2 | eggs |
| 100 ml | oat drink |
| 1 pack of | bourbon vanilla |
| ½ pack of | tartar baking powder |
| 12 | walnut halves |
| 12 | paper baking cases |
Preparation
Insert the 12 paper cups into the muffin tray’s moulds. Preheat the oven. Mash the banana in a deep dish with a fork.
Place all ingredients except the blueberries in a mixing bowl and blend with a mixer until smooth. Add a little more flour if necessary. Then fold in the blueberries.
Using a spoon, divide the batter between the cases. Top each muffin with a half a walnut.
Bake in a preheated oven at 160 °C for 20-25 minutes until golden brown.