275 g flour (I use spelt flour)
1 package (37 g) vanilla custard powder
150 g blueberries
150 g demerara sugar
1 sachet (15 g) vanilla sugar (or a bit of vanilla extract)
a pinch of salt
2 teaspoons baking powder
1/2 teaspoon baking soda (natron)
300 ml buttermilk
80 g very soft butter
This is what you do:
Pre-heat the oven to 165°C. Put paper muffin cups in the muffin tin or grease and flour the moulds.
In a bowl, mix the flour with the custard powder, baking powder and natron.
Whisk the egg with sugar and salt, add the butter and stir until creamy. Then add the buttermilk and stir again.
Add the dry ingredients to the mixture, add the blueberries and stir softly and only for a short time until the ingredients have aggregated. (A wooden spoon would be best.)
Distribute the dough in the 12 moulds in a muffin tin and bake it on the middle rack for about 15 to 20 minutes.