For the farmer’s muffins, preheat the oven to 180 degrees. Break country cookies into coarse pieces (crumble two country cookies finely and set aside for garnish).
Cream butter with sugar and vanilla sugar. Add eggs and mix. Mix and sift 250 g flour, baking powder and baking soda.
Add flour mixture and buttermilk to batter and mix well. Dust frozen blueberries with remaining flour and fold in with country cookies.
Pour batter into a greased muffin tray, bake for about 25-30 minutes (electric and natural gas oven: 180 degrees/level 3, convection oven 160 degrees) and let cool.
Melt the couverture, draw it in threads over the Farmer muffins, sprinkle with country cookie crumbs, let dry and serve.
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