Egg Liqueur Blueberry Muffin

Preheat the oven to 150 °C (fan) and line a muffin tin with paper cases.

Briefly mix flour, baking powder, cornstarch, ground almonds, vanilla sugar and blueberries in a bowl.

In a second bowl, whisk the egg, sugar, oil and egg liqueur until frothy.

Add the flour mixture to the egg-liqueur mixture and fold in briefly until just combined.

Spoon the batter into the cases and bake the muffins for 20–25 minutes.

Let the muffins rest for 5 minutes, then remove them from the tin and cool completely on a wire rack.