Gluten-free blackberry muffins

Mom's pampering! For Mother's Day, we have a super-easy recipe that can be made even without mom! This sweet pastry is perfect as a dessert for Mother's Day dinner. These blackberry muffins impress with their fruity flavor and are perfect for a beautiful spring day on the patio!

A quick trip to the garden and secretly pick up a few daisies as decoration – that's what makes mom's eyes light up!

For 12 pieces you need:

- 200g fresh blueberries

- 250g light gluten-free flour mix (regular flour will also work, of course)

- 2 tsp baking powder

- 1 pinch of salt

- 4 eggs (size L)

- 75g room temperature butter

- 80g sugar

- 2 packets of vanilla sugar

- 200g yogurt (lactose-free if necessary)

- Powdered sugar optional

- makasol “Inner Strength” herbal tea

1. Wash the blueberries and pat dry.

2. Beat the soft butter with sugar, vanilla sugar and salt until fluffy.

3. In another bowl, beat the eggs until stiff peaks form. Sift the flour with the baking powder and stir into the egg mixture.

4. Stir in the butter-sugar mixture. Add the yogurt and mix well.

5. Fold the blueberries evenly into the batter.

6. Line a muffin tin with paper baking cups and divide the batter between the cups. Bake in a preheated oven at 180 degrees Celsius (top and bottom heat, middle rack) for 25-30 minutes. Cool on a wire rack. Optionally, sprinkle with powdered sugar.

7. Enjoy with a cup of makasol “Inner Strength” herbal tea

Photo(s): Nina Friedl