Blueberry muffins
300 g flour
2 tsp baking powder
3/4 tsp salt
115 g soft margarine
150 g sugar
2 eggs
120 ml milk
3/4 tsp vanilla extract
1/4 tsp almond extract
1-2 dl blueberries
Whip together the margarine and sugar. Add the eggs and whip a little more.
Mix the milk and flavor extracts and whip briefly.
In another bowl, combine the dry ingredients and then fold them into the margarine mixture with a spatula. Finally, gently fold the blueberries into the batter and place it in muffin pans lined with paper liners.
This recipe makes 12 muffins. Bake at 175°C for 30 minutes.
Allow the muffins to rest in the pan for 10 minutes before transferring them to a wire rack to cool completely.