Guest Post: Blueberry Muffins, German Style

Blueberry Muffins, German Style
About Sofie Dittmann AKA The German Foodie:
I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food at Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.
I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.

Blueberry Muffins, German Style
I am thrilled to be guest posting at “Small Wallet, Big Appetite” today! You all probably looked at the title, saw the word “muffins” and thought, “That’s not exactly GERMAN!” 🙂 Well, just like tacos have conquered the American table, muffins have made their way into German baking, along with their decorated cousins AKA cupcakes.
The main difference in this recipe is the addition of starch and the fact that the original recipe apparently never heard of the “muffin method”, which would have rendered them crumbly and dry. They still have a different texture due to the change in ingredients, but that’s just the German palate. My friend Mary who was born and raised in Kansas thought they were great, so there. 😀
Blueberry Muffins, German Style
The recipe for these came from “Backen Macht Freude” (Dr. Oetker’s “German Baking Today), and the primary change I made was to leave out the chocolate chunks the recipe called for and added in blueberries. I also upped the sugar slightly.
What is your favorite blueberry dish?
Blueberry Muffins, German Style
Blueberry Muffins, German Style
(Adapted from Dr. Oetker’s “Backen Macht Freude”/”German Baking Today”)

  • 200 g (1 2/3 cups) all-purpose flour
  • 200 g (1 cup) sugar
  • 43 g (1/3 cup) corn starch
  • 3 teaspoons* (9 g or 2 tsp) baking powder [*denotes a real spoon]
  • 20 g (1 1/2 tbsp) vanilla flavor
  • 200 g (3/4 cup or 1 3/4 sticks) butter, at room temperature
  • 3 eggs
  • 100 ml (1/2 cup) milk
  • 200 g (1 1/3 cup) fresh or frozen blueberries
  • Coarse sugar for topping.

Preheat the oven to 355 F (180 C).
Sift the flour, corn starch and baking powder into a bowl. Add the blueberries and stir a few times.
In the bowl of a mixer, add the sugar and eggs. Beat on medium high for about 2 minutes.
Add the butter, milk and vanilla flavor. Mix on medium high until well combined.
Pour the liquid into the dry ingredients and stir with a spoon until the flour is just about hydrated and the batter appears lumpy.
Variation: Add the dry ingredients and sugar to the mixer bowl. Slowly add the butter, milk, vanilla and eggs. This will give you a more crumbly, drier texture. The blueberries are added as a last step.
Spray a muffin pan with baking spray and put a paper liner into each cavity. Fill the liners equally with muffin batter.
Sprinkle with coarse sugar right before baking.
Bake for about 25 minutes, or until a toothpick inserted comes out clean and the muffins appear golden brown and have small peaks.
Yield: 12
Blueberry Muffins, German Style

3 thoughts on “Guest Post: Blueberry Muffins, German Style

  1. Oh my good God it looks so tasty, I love muffin and I also love blueberries I’m going to try it out and I might add some cinnamon because I always put some cinnamon when baking….cheers for this great recipe.

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