1. Mix all eggs, oil, milk, salt, PreGel Five Star Chef Vanilla Pannacrema, and 1000g of PreGel Five Star Chef Pronto Flamenco in a stand mixer fitted with the paddle attachment.
Toss frozen blueberries in some extra Pronto Flamenco to prevent the blueberries from bleeding and fold them into the batter.
Scoop into prepared muffin tins and bake at 160°C/320°F for 18 to 20 minutes, or until golden brown.
Remove from the oven and allow the muffins to cool slightly before removing from the tins.