Mascarpone, Hazelnut & Blueberry Muffins Recipe

Name: Mascarpone, Hazelnut & Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g mascarpone; 200 g blueberries; 200 g flour; 100 g hazelnuts (ground); 100 g butter; 50 ml canola oil; 2 eggs; 150 g brown sugar; 1 vanilla bean; 2 teaspoons baking powder

Servings: persons

1
Beat butter and sugar thoroughly.
2
Slice vanilla bean in half and scrape out.
3
Add scrapes to butter and sugar mixture.
4
Add eggs and keep on beating until mixture is fluffy.
5
Add mascarpone and incorporate.
6
Add baking powder to flour and incorporate with a fork.
7
Add flour/baking powder mixture and hazelnutsto dough.
8
Incorporate.
9
Add blueberries to dough and incorporate carefully.
10
Transfer dough to muffin tin/paper forms and let bake at 180C for about 25 minutes.
11
Should muffins brown too rapidly, cover with aluminium foil.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g mascarpone, 200 g blueberries, 200 g flour, 100 g hazelnuts (ground), and more.

Yes, Mascarpone, Hazelnut & Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mascarpone, Hazelnut & Blueberry Muffins

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