Blueberry-lemon-hazelnut Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I usually make these for my husband and myself every other Sunday morning...I hope you enjoy. Ingredients:
1/2 cup hazelnuts |
1/4 cup melted butter |
2 cups flour |
4 teaspoons baking powder |
1/2 cup sugar |
1/2 teaspoon salt |
1 egg, lightly beaten |
1 cup milk |
1 1/2 teaspoons lemon zest |
1 cup blueberries |
Directions:
1. Preheat oven to 400 degrees.
2. Coarsely chop hazelnuts, spread them on a cookie sheet, and toast for about 5 minutes. Watch so they don't burn. Set aside.
3. Lower oven temperature to 375 degrees. Line muffin tin with paper liners (12 or so).
4. Mix together the flour, baking powder, sugar, and salt in a large mixing bowl. In a separate bowl, whisk together the melted butter, egg, and milk until just blended. Stir the flour mixture into the wet mixture until just moist, son't overmix. The batter will be thick and lumpy. Fold in the lemon zest, blueberries, and hazelnuts.
5. Spoon batter in muffin tins, filling each about two-thirds full. Bake about 25-30 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and let stand for about 5 minutes. Serve warm or at room temperature.
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