Chocolate Blueberry Muffins

Ingredients

• 75 g spelt flour
• 75 g sugar
• 1 Tbsp vanilla sugar
• 75 g butter
• 1 tsp cocoa powder
• 125 g blueberry jam
• 200 g dark chocolate couverture
• 150 g butter
• 150 ml milk
• 1 egg
• 100 ml sour cream
• 100 g brown sugar
• 200 g spelt flour
• 2 tsp cornstarch
• 1 tbsp baking powder
• 3 tbsp cocoa powder
• a pinch of salt
• 50 g Blueberries

Instructions

1. 1.

   Mix the ingredients for the crumble with an electric mixer and process by hand into crumbs. Rinse, wash, pat dry the blueberries and set aside.

2. 2.

   For the batter, roughly chop the chocolate. Melt the butter in a saucepan, add the chocolate and let it melt. Remove from heat. In a bowl whisk together milk, egg, sour cream and sugar with an electric mixer. In a separate bowl combine flour, cornstarch, baking powder, cocoa and salt well. Then add the milk mixture and the melted chocolate-butter mixture and stir until smooth. Finally fold in 3/4 of the blueberries gently.

3. 3.

   Place paper liners in a muffin tin, fill each half with batter, spoon a little blueberry jam on top, then cover with more batter. Sprinkle crumble over the tops and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 25 minutes. Check with a toothpick.

4. 4.

   Remove the muffins from the oven, let them cool briefly, lift them out of the tin and allow to cool completely on a wire rack. Then add a teaspoon of blueberry jam to each muffin and decorate with a fresh blueberry.