We would like to bring more personality to our blog and share more topics with you in the future that inspire, move and interest us.

We're in absolute summer mode at the moment and what could be nicer than serving up some sweet desserts at a nice garden party? We love spending time outdoors with Mucki in the summer, having garden parties with friends or simply relaxing by the Elbe.

Hence our recommendation for a successful dessert: blueberry muffins. The recipe is super easy to bake:

Ingredients for 12 muffins:

• 250 g blueberries
• 125g butter
• 135g sugar
• 1/2 teaspoon vanilla sugar (no vanillin)
• 2 eggs (M)
• 125 ml milk
• 350g flour
• 2 teaspoons of baking soda
• 1/4 tsp salt

Ingredients for the topping:

• 125 g blueberries
• 250g mascarpone
• 4 tbsp powdered sugar

Preparation:

The oven is preheated to 180 degrees and the muffin tin is greased.

The butter is melted in a pot. The vanilla sugar and sugar are then stirred in. Now quickly stir in the eggs and milk. Be careful that the butter mixture is not too hot, otherwise the eggs will curdle. 

Mix the flour, baking powder and salt together. Now add the butter mixture to the flour mixture and stir gently until everything is moist. Now fold in the blueberries very carefully so that they don't break.

Then distribute the dough evenly in the mold. Now let the muffins bake for 18 minutes.

For the topping, the blueberries are lightly mashed. Then bring the blueberries with the powdered sugar to the boil in a pot and simmer for 3 minutes. Then let it cool down. Add the mascarpone, mix and blend with a hand blender. Afterwards you should have a creamy, purple mass.

It is best to place the topping in the refrigerator for about 30 minutes before applying it to the cupcakes. Pureeing the mascarpone makes it a little softer.

Finally, apply the topping and decorate with blueberries.
Have fun testing it out and enjoy it!