Filled Blueberry Yogurt Muffins

Preheat oven to 180 °C. Rinse and select blueberries. Defrost frozen berries briefly. Sift flour and baking powder and mix with nuts. Beat egg until creamy, whisk with sugar and yogurt until smooth, add oil in a fine strand, stir, then fold in flour mixture. Finally add blueberries, keeping a few for decoration! Fill muffin tin 2/3 full and bake for 20-25 min, then cool! Soak the gelatine. Scrape out vanilla pulp and mix into 200 g yogurt. Warm gelatin with a little bit of water and mold into the yogurt, cool amount until gelatin is set, then mold into a piping bag with small nozzle and inject a little bit of yogurt into each muffin from the top. Cover the injection hole with blueberries and garnish.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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