Soften and mix the Trevalli butter with the sugar and the almond flavouring. Add one egg at a time and, keeping on stirring. Gradually pour in the Trevalli whole milk at room temperature.
Mix the flour, the baking powder and the salt, sieve and dust on the mixture. Stir the dough, add the blueberries and place the dough into muffin moulds previously covered with paper cupcake moulds. Bake at 175° for 20-25 minutes, then remove from the heat and the moulds and chill.
Decoration: whip the Hoplà for Whipping with sugar and put it in a pastry bag with a star tip. Squirt the cream on each muffin and complete with blueberries.
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