Blueberry Hazlenut Muffins

A quick and easy bake , popular with kids- fantastic for lunch boxes. You can change around the flours too, if you use Gluten Free you might need to up the liquid a little.

Makes 10

4oz butter or coconut oil melted and cooled

2 eggs beaten with zest of a lemon and 1tsp vanilla

1 1/2 cups of plain flour

1/2 cup ground hazelnut or almond flour flour

1/3 cup of sugar

2 tsp baking powder

200g blueberries - you could use any fruit including frozen if you wish.

75ml of milk of choice (Dairy or nut, if needed )

Method

Whisk the dry ingredients together

Make a well in the middle and add the melted butter and beaten eggs

Beat gently to a batter and stir in the fruit. If it seems very thick, add the milk at mix gently,

Spoon into the muffin cases and bake at 180C for about 20 minutes until cooked all the way through.