blueberry hazelnut muffins & fromage blanc blueberry hazelnut muffins 10 oz or 275 gr fresh blueberries 4 oz or 100 gr chopped toasted hazelnuts 10 oz or 275 gr all-purpose flour 1 tb baking powder 1/2 ts salt 2 large eggs 3 oz or 75 gr caster sugar 6 oz or 170 ml milk 2 oz or 50 gr butter, melted and cooled 2 oz or 50 ml roasted hazelnut oil 1 ts vanilla extract for topping 4 oz or 100 gr hazelnuts 4 tb turbinado sugar preheat oven to 400F or 200C. toast all the hazelnuts about 5 minutes and let cool. maintain oven temp. remove skins form hazelnuts and chop finely. sift the flour with the salt and baking powder. in a large bowl mix eggs with sugar, milk, butter and oil. add the vanilla extract. mix to combine well. sift once more the flour mixture into the wet ingredients and fold quickly. fold in blueberries and 4 oz nuts. try to keep stirring to a minimum. spoon in muffin tins just enough to fill. pulse the rest of the nust with the turbinado sugar until finely chopped. divide evenly between muffins - you may not use all of it. bake on high shelf 20 minutes for minis and up to 30 for big ones. remove to rack to cool. yields 24 minis and 6 jumbos. blueberry hazelnut muffins & fromage blanc blueberry hazelnut muffins 10 oz or 275 gr fresh blueberries 4 oz or 100 gr chopped toasted hazelnuts 10 oz or 275 gr all-purpose flour 1 tb baking powder 1/2 ts salt 2 large eggs 3 oz or 75 gr caster sugar 6 oz or 170 ml milk 2 oz or 50 gr butter, melted and cooled 2 oz or 50 ml roasted hazelnut oil 1 ts vanilla extract for topping 4 oz or 100 gr hazelnuts 4 tb turbinado sugar preheat oven to 400F or 200C. toast all the hazelnuts about 5 minutes and let cool. maintain oven temp. remove skins form hazelnuts and chop finely. sift the flour with the salt and baking powder. in a large bowl mix eggs with sugar, milk, butter and oil. add the vanilla extract. mix to combine well. sift once more the flour mixture into the wet ingredients and fold quickly. fold in blueberries and 4 oz nuts. try to keep stirring to a minimum. spoon in muffin tins just enough to fill. pulse the rest of the nust with the turbinado sugar until finely chopped. divide evenly between muffins - you may not use all of it. bake on high shelf 20 minutes for minis and up to 30 for big ones. remove to rack to cool. yields 24 minis and 6 jumbos.

blueberry hazelnut muffins & fromage blanc

blueberry hazelnut muffins
10 oz or 275 gr fresh blueberries

4 oz or 100 gr chopped toasted hazelnuts

10 oz or 275 gr all-purpose flour

1 tb baking powder

1/2 ts salt

2 large eggs

3 oz or 75 gr caster sugar

6 oz or 170 ml milk

2 oz or 50 gr butter, melted and cooled

2 oz or 50 ml roasted hazelnut oil

1 ts vanilla extract


for topping

4 oz or 100 gr hazelnuts

4 tb turbinado sugar


preheat oven to 400F or 200C. toast all the hazelnuts about 5 minutes and let cool. maintain oven temp. remove skins form hazelnuts and chop finely. sift the flour with the salt and baking powder. in a large bowl mix eggs with sugar, milk, butter and oil. add the vanilla extract. mix to combine well. sift once more the flour mixture into the wet ingredients and fold quickly. fold in blueberries and 4 oz nuts. try to keep stirring to a minimum. spoon in muffin tins just enough to fill. pulse the rest of the nust with the turbinado sugar until finely chopped. divide evenly between muffins - you may not use all of it. bake on high shelf 20 minutes for minis and up to 30 for big ones. remove to rack to cool. yields 24 minis and 6 jumbos.