Ingredients for 12 muffins

• 200g fresh or defrosted blueberries
• 1 and a half slabs of Torino Blond (150gr)
• 150gr sugar (+ 1 tablespoon for the blueberries)
• 50g melted butter
• 1 large egg
• 160gr milk
• 300gr flour
• 1 teaspoon baking powder
• 1 heaped teaspoon of vanilla sugar

Preparation
1. Preheat the oven to 180°.
2. Beat the melted butter, sugar, egg and vanilla sugar in a bowl
3. Add milk, baking powder and flour, mix well
4. Roll the blueberries in a tablespoon of sugar and add to the mixture, stir gently, then pour the mixture into the muffin cups
5. Cut each Torino square in half and fold 3 Torino halves into each muffin, making sure they are well covered with batter
6. Bake for 20-25 minutes at 180°.

Recipe by Maude Riat & Elisabeth Guélat