Ingredients:
250 g flour
150–200 g sugar
2 eggs
100–150 g butter (softened/melted)
150–200 ml milk
1 sachet baking powder (~11 g)
Pinch of salt
180–250 g blueberries
Vanilla extract or packet
Preheat the oven to 200°C (th. 6-7). In a muffin tin, place paper liners or grease the molds.
1. In a bowl, mix the flour (250 g), baking powder (1 sachet), salt (1 pinch), and mix.
2. Add the blueberries (180 g), toss them in the flour mixture to coat (this helps prevent them from sinking).
3. In another bowl, prepare the batter: beat the softened butter (or melted) with the sugar until creamy. Add the vanilla, then the eggs one by one, mixing well.
4. Gradually incorporate the dry ingredients (flour + blueberries) alternating with the milk (or buttermilk), mixing gently without overworking the batter.
Pour the batter into the molds, filling them about ¾ full.
Bake for 20–25 minutes. Check doneness with a toothpick—it should come out clean. Let cool before frosting.
**For the violet frosting** (buttercream or glaze type):
– 200 g icing sugar
– 50 g softened butter
– 1–2 tbsp milk (or cream)
– A few drops of violet flavoring/extract (or violet syrup)
– Violet food coloring (natural or powdered, as needed)
Beat the butter until creamy, gradually add the icing sugar, then the milk and violet flavoring. Adjust consistency and add coloring until you get a pretty violet shade. Frost the cooled muffins.
**Our tips**
– You can replace the blueberries with other berries or use frozen ones (do not thaw them).
– For a more intense violet color and flavor: use violet bonbons (candies) melted into the frosting, or violet food-grade powder/petal extract.
– Decorate the top of the frosting with violet candies or sugared violets before it sets.
– Let the frosting set in a cool place (or briefly in the fridge) for a nice finish.
– You can also flavor the muffin batter itself with a touch of violet for an extra surprise.
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