in USA or Canada

Blueberry Hazelnut Muffins

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Ingredients for 12 servings:

  • 250 g flour
  • 75 g hazelnuts, ground
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 egg(s)
  • 125 g sugar
  • 50 ml oil
  • 150 g yogurt
  • 75 ml juice (blueberry juice)
  • 1 pack of frozen blueberries (300 g each)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the blueberries in a sieve and “hang” them over a bowl to catch any juice that thaws. Preheat the oven to 190°C. Combine the flour with the nuts, baking soda, and cinnamon. Stir in the thawed blueberries until they are all coated with flour. Beat the egg with the sugar and stir in the oil, yogurt, and 75 ml of the reserved blueberry juice. Quickly stir in the flour mixture with the blueberries and immediately pour into the molds. Bake in the preheated oven at 190°C for about 20-25 minutes. Don’t be surprised if the batter is very purple!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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