(from: The Hummingbird Bakery - Süsse Sünden)
1 sachet vanilla sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
85g butter, melted
50g blueberries, fresh or frozen
50g raspberries, fresh or frozen
Preheat the oven to 190°C (convection oven: 170°C). Line a 12-mould muffin pan with paper cases. Also prepare some extra paper cases or use a second muffin pan. I ended up with about 20 muffins.
Sift flour, 120g sugar, vanilla sugar, baking powder, baking soda and salt into a large bowl. Mix eggs with the milk and beat well. Slowly, with an electric hand mixer, add the egg-milk-mixture to the dry ingredients and beat until well combined. Scrape down the bowl with a ladle. In the end, add the melted butter.
With a spoon, add the berries to the dough and mix with a ladle until the berries are evenly spread. Fill your paper cases with the dough to about two thirds. Sprinkle with the remaining sugar.
Bake the muffins in the middle of the oven for about 25-30 minutes until they are golden brown and a wooden skewer inserted into the muffins comes out clean.
Let them cool in the pan for about ten minutes. Then, release from the pan and let cool on a wire rack.