Blueberry and Hazelnut Muffins
Blueberry and hazelnut muffins are a delightful combination of flavors and textures. The blueberries provide a sweet and tangy touch, while the hazelnuts add a
Blueberry and hazelnut muffins are a delightful combination of flavors and textures. The blueberries provide a sweet and tangy touch, while the hazelnuts add a rich and crunchy note. Here is a simple recipe to prepare these muffins at home.
Time
38 min. =
10 min. +
18 min. +
10 min.
Utensils
1 tablespoon1 bowl1 aluminium foil1 muffin mold
Ingredients for 6 parts
- 1 egg
- 80 g. butter
- 90 g. sugar
- 1 c. à c. sea salt
- 120 ml. whole milk
- 190 g. soft / patent flour
- 1 c. à s. vanilla sugar
- 0.5 c. à s. baking powder
- 140 g. cherries
- 80 g. almond powder
Steps
- Preheat the oven to 180°C.
- Mix the flour, baking powder, and salt in a bowl.
- In another bowl, whisk the egg with the sugar and vanilla sugar until the mixture whitens.
- Add the milk and melted butter, then mix.
- Gently fold in the flour mixture using a spatula.
- Add the blueberries and hazelnut powder, and mix gently.
- Divide the batter into the muffin tins.
- Place the muffins in the refrigerator for 10 minutes.
- Bake for 18 minutes at 180°C.
- Check the baking by inserting a knife into the center of a muffin
- it should come out dry.