Blueberry-Lemon-Hazelnut Muffins
From witchywoman 15 years ago
- 30 minutes to make
- Serves 12
I usually make these for my husband and myself every other Sunday morning...I hope you enjoy.
Ingredients
- 1/2 cup hazelnuts shopping list
- 1/4 cup melted butter shopping list
- 2 cups flour shopping list
- 4 teaspoons baking powder shopping list
- 1/2 cup sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 egg, lightly beaten shopping list
- 1 cup milk shopping list
- 1 1/2 teaspoons lemon zest shopping list
- 1 cup blueberries shopping list
How to make it
- Preheat oven to 400 degrees.
- Coarsely chop hazelnuts, spread them on a cookie sheet, and toast for about 5 minutes. Watch so they don't burn. Set aside.
- Lower oven temperature to 375 degrees. Line muffin tin with paper liners (12 or so).
- 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.
- 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.
The Rating
Reviewed by 5 people-
do you deliver? sounds great!
jett2whit
in Union City loved it
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Witchywoman--- you have alot of great recipes!
greekgirrrl
in Long Island loved it
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A FABULOUS muffin recipe.. YUMMERS ! ^ ^ ^ ^ ^5!
lanacountry
in Macon loved it
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