Blueberry Muffins with White Chocolate and Mascarpone Cream

Muffins are always a great choice when someone unexpectedly drops by for a visit. They are almost instant to make, require no pastry skills, and children will gladly help you prepare them. In this recipe, blueberries are used, but you can substitute them with other fruits (raspberries, strawberries, currants, etc.).

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Cream

  • 250 g Cheese, creamy

  • 4 spoon Powdered sugar

  • pieces Lemon zest, fresh

  • 300 ml Sweet cream

Muffins

  • 300 g Flour, Wheat, bread flour

  • 100 g Sugar, white

  • 1 bag Baking powder

  • 1 pinch Salt, table

  • 250 ml Milk, whole milk

  • 100 ml Oil, vegetable oil, canola

  • 1 piece Egg, fresh

  • 150 g Blueberry, raw

  • 150 g chocolate, dark

Steps

  1. Preheat the oven to 180 degrees Celsius. Place paper liners in the muffin tin.

  2. In one bowl, mix the dry ingredients: flour, sugar, baking powder, and salt. In another bowl, mix the wet ingredients: milk, oil, and egg.

  3. Add the wet ingredients to the dry ingredients and quickly mix until you get a uniform batter. Fold in the blueberries and white chocolate.

  4. Fill the paper liners 3/4 full with the prepared batter. Bake the muffins in the preheated oven for about 15 minutes. Once baked, let them cool completely.

  5. Mix mascarpone with powdered sugar and lemon zest. Whip the sweet cream halfway, then add the mascarpone and continue whipping until you get a thick and compact cream. Pipe the cream onto the muffins using any nozzle.

  6. Chill the muffins well before serving, and decorate them as desired.

Nutrition Information (Per 100g)

  • Calories: 325.74 kcal
  • Fat: 13.05 g
    • Saturated Fat: 7.09 g
  • Carbohydrates: 44.75 g
    • Sugars: 21.16 g
  • Protein: 5.5 g
  • Fiber: 1.77 g