Blueberry muffins from the reflector oven (muffin tin)

65 min
6 People
Special Forms

Blueberries score not only with vitamin C, potassium, zinc, folic acid and iron, but also with tannins and plant pigments (polyphenols). The small, blue berries taste delicious and are therefore ideal for muffins from the cast-iron muffin tin. By placing the reflector oven next to the fire, their delicious scent spreads throughout the campfire area. Here we show you how to bake blueberry muffins yourself.


4 eggs

250 g sugar

1 pck. bourbon vanilla sugar

1 pinch of salt

200 g cream cheese, mascarpone or Philadelphia

325 g flour

1 sachet baking powder

125 g butter, melted

250 g blueberries


1.       Whip the eggs with the sugar until frothy.

2.       Add the cream cheese and mix well.

3.       Mix the flour and baking powder in a second bowl.

4.       Mix the dry ingredients with the wet ingredients briefly so that the dry just becomes wet.

5.       Add melted butter and blueberries, mix, pour into moulds.

6.       Bake in the reflector oven by the fire for approx. 45 -55 min.


Number of briquettes: 0
Briquettes on top: 0
Briquettes underneath: 0
Temperature: 180 degrees °C
Duration: 65 minutes
Number of persons: 6 People
Preparation time: 20 min
Cooking time: 45 min
Level of difficulty: Easy