INGREDIENTS for 12 muffins
2 whole eggs
100 g of butter
180 g of sugar
300 g of flour
1/2 bag of baking powder
1/2 teaspoon of bicarbonate
1 pinch of salt
1 teaspoon of Modena Balsamic Vinegar
To prepare the blueberry muffins started by turning the oven on 180 °. Soften the butter at room temperature and then beat it (perhaps with the help of a food processor) energetically with the sugar for a few minutes, until the mixture is creamy. Break the eggs into a bowl and add them one at a time and slowly, always beating, to the mixture; add the salt and bicarbonate, the Balsamic Vinegar of Modena PGI and then the yogurt and the milk flush.
Continue to beat until the consistency is well swollen and homogeneous. Mix and sieve flour and baking powder in a bowl, then add them to the mixture a little at a time, until the mixture is creamy and without lumps. Finally, add the blueberries, taking care to keep aside a third that will serve to decorate the surface of the muffins before baking them. Put the dough obtained in paper cups (up to the edge) that you have placed in molds muffins, sprinkle the surface with some blueberries and place them in a preheated oven at 180 degrees for about 20-25 minutes.
When the muffins have been cooked, turn off the oven and let them rest there for 5 minutes at the door open, then you can extract them and let them cool completely. Meanwhile, whip the cream with the sugar; pour the cream in a sac a poche and decorate the muffins by placing blueberries on top of the tuft of cream.