Blueberry-chocolate muffins

Dough: Yeast - 2.25 teaspoon warm milk - 3/4 cup, 3 eggs, vanilla - 1 teaspoon flour - 4.25 cup, Starch - 1/4 cup Sugar - 1/2 cup butter - 165 g, salt - 1 tsp. Filling: Sugar - 1/4 cup butter - 3 tablespoons chocolate chips - 200 g Blueberries - 200 g Topping: Chocolate syrup (optional)

Preparation:
1. Dissolve yeast in warm milk and sugar. Leave activated for 10-15 minutes.
2. In the bowl of a mixer to mix the flour, starch and salt.
3. In a bowl with the yeast to activate hammer eggs and add vanilla. Whisk whisk.
4. Combine the two mixtures and start beating dough on low speed. Add the pieces of butter. Continue whisking until smooth. If necessary, add additional flour.
5. Put the dough in a bowl greased with sunflower or olive oil, cover with a clean, dry kitchen towel and leave for 1-2 hours until it has doubled.
6. At this time, grease a baking pan with butter.
7. In a food processor, combine chocolate chips, 55-60 grams of butter and 1/4 cup sugar. Whisk until a loose not too fine crumbs.
8. Roll out the dough on a floured surface. Sprinkle with chocolate mixture. Spread the blueberries evenly. 9. Twist the roll of dough, fix the edges. Cut the roll into 12 pieces and place in the prepared form. Close the cling film and leave for another 30 minutes.
10. Heat the oven to 175 degrees.
11. Bake for 25-35 minutes. Cool.
12. Pour the chocolate syrup or liquid chocolate muffins and serve warm.