Discover the recipe for fluffy muffins with blackberries and almonds! It’s the perfect dessert for a summer afternoon!
Ingredients:
Muffins:
- Blackberries – 300 g
- Powdered sugar – 150 g
- Vanilla sugar – 2 packets
- Egg whites from chicken eggs – 5 pieces
- Butter – 120 g
- Blanched almonds – 140 g
- Baking powder – a pinch
- Wheat flour – 90 g
- Almond flakes – 2 tablespoons
Additional:
- Powdered sugar – 1 tablespoon
- Butter – 1 tablespoon
Preparation:
Step 1: Combine the Dough Ingredients
Wash the blackberries and then dry them. Grease the molds with fat. Sift the powdered sugar through a sieve. Beat the egg whites until stiff, gradually adding 50 g of powdered sugar. Mix the softened butter with the remaining powdered sugar and vanilla sugar until a thick cream forms. Add ground blanched almonds, flour, and baking powder. Mix briefly. Add 1/3 of the beaten egg whites and mix. Add the remaining beaten egg whites in 2 portions and gently mix.
Step 2: Bake the Muffins
Transfer the dough to the molds. Press about 3 blackberries into each and sprinkle with almond flakes. Bake in an oven preheated to 180°C for 25-30 minutes until golden brown. Allow to cool and remove from the molds. Sprinkle with powdered sugar.
