Blueberry Muffins with Hazelnut Crumble

A blueberry muffin – a little delight to accompany an afternoon tea or coffee.

20 pieces

Hazelnut Crumble: 40 gr ground hazelnuts 50 gr moist brown sugar 85 gr plain flour 1 pinch salt		Mix the ground hazelnuts, brown sugar, flour and a pinch of salt.
65 gr butter, softened		Add the butter and rub it in with your fingers until the butter is incorporated.
Preparation / 10 min		The pastry will become crumbly.
Rest 1 hr		Let rest 1 hr in the refrigerator.
Blueberry Muffins:		Preheat the oven to 180 °C.
6 eggs 220 gr sugar		Beat the eggs and sugar together until creamy.
260 gr plain flour 1 tsp baking powder 130 gr butter, softened 1 Tbsp orange blossom water (optional)		Gently stir in the flour and baking powder, then the soft butter and orange blossom water.
		Fill muffin cups to 3/4 full with batter.
100 gr blueberry jam		Drop a teaspoonful of blueberry jam into the middle of the muffin batter.
150 gr fresh or frozen blueberries (take them out of the freezer 30 min. before using) 1 Tbsp flour		Mix the flour with the blueberries. Then add 1 Tbsp of blueberries to each muffin.
		Cover with hazelnut crumble.
180 °C / 25 min Preparation 15 min		Place the muffins on a tray and bake in preheated oven for 25 min.
		The crumble will turn golden brown and crunchy on the well-risen muffins.