Monday Blues Blueberry Muffins

It´s Monday again, but no reason to feel blue. Have one of these Blueberry Muffins, and I promise you’ll get in a good mood! Have a great week, People!

100 g (3,5 oz) melted butter
100 g (3,5 oz) sugar
2 eggs
1 dl milk (room temperature)
150 g (5,25 oz) plain flour
2 ts baking powder
2 ts vanilla sugar
100 g (3,5 oz) oatmeal
150 g (5,25 oz) frozen blueberries


How to do it

  • Preheat the oven to 200 ºC/ 390 ºF.
  • Melt the butter and let it cool down a bit.
  • In a large bowl, mix together eggs and sugar until you have a thick and fluffy mixture.
  • Mix together the melted butter and the milk (than should be room temperature), and stir it into the mixture.
  • In a separate bowl, mix together plain flour, baking powder and vanilla sugar, then slowly add them to the mixture while stirring with a wooden spoon until you have a smooth batter.
  • Stir in the oatmeal.
  • Carefully stir in the frozen blueberries.
  • With a couple of spoons, transfer the batter to muffins liners in a cupcake/muffins form.
  • Bake the muffins in the middle of the oven until they have a golden surface, for about 20 minutes.
  • Take the muffins out of the oven, and let them cool down in the muffins/cupcake form for a few minutes. Then let them cool down on a cooling rack.


“Break” the muffin into two pieces and serve it with some cream cheese and fresh blueberries. Perfect for a Sunday breakfast or an evening snack.

Raspberry Cupcakes

As you may have noticed, I’m a big fan of raspberries. They are sweet, but still have some bitterness to them. Thus, perfect for baking. Here are some raspberry cupcakes, before it´s time to really get into the festive season.

175 g (6,2 oz) softened butter
150 g (5,5 oz) sugar
3 eggs
250 g (8,5 oz) plain flour
2 tsp baking powder
2 tsp vanilla sugar
200 g (7 oz) frozen raspberries
0,5 dl (1/4 cup) milk

125 g (4,4 oz) softened butter
250 g (8,5 oz) powdered sugar
2 tsp vanilla sugar
juice from 1/2 lemon
1-2 tbsp milk
red food colour

Licorice marshmallows, fresh or dried raspberries, sprinkles, white chocolate…

How to do it

    1. Preheat the oven to 200ºC / 390ºF.
    2. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
    3. Add the eggs, one by one.
    4. In a separate bowl, mix together the flour, baking powder and vanilla sugar.
    5. Slowly add the mixed dry ingredients to the mixture.
    6. Add the frozen raspberries to the mixture.
    7. Add the milk to the mixture until you have a smooth batter.
    8. With a couple of spoons, transfer the batter to cupcake liners in a cupcake form, or into cupcake “cups”.
    9. Bake the cupcakes in the middle of the oven for about 15-20 minutes, until a skewer put in the middle of the cupcakes comes out clean.
    10. Take the cupcakes out of the oven, and let them cool down on a cooling rack.


    1. In a large bowl, beat the butter with the powdered sugar and vanilla sugar until smooth. Use a stand mixer or an electric hand mixer.
    2. Slowly add the lemon juice and then the milk, and mix until you have smooth mixture. Keep an eye on the mixture, so that it doesn’t get too fluid.
    3. Add some red food color to make the buttercream pink.
    4. When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.

I have decorated the cupcakes with some licorice marshmallows from The Mallows, but you may just as well Decorate the cupcakes with berries (fresh or dried), white chocolate, sprinkles…

Bon appétit!