Did you know today is National Blueberry muffin day? Yep, it is. In 2003 the US Department of Agriculture declared July Blueberry month to promote more use of blueberries. Where the muffin day came from is a mystery – but why not?
Living here in Oregon, we have blueberry farms everywhere!! I have already put away quite a few quarts in the freezer for later in the year. So in honor of National Blueberry muffin day, here is a muffin that uses not only local Oregon blueberries, but the nut Oregon is known for. Did you know that 99% of Hazelnuts (also called filberts) in the US are grown in Oregon?
The Hazelnut Topped Oregon Blueberry Muffin!
What you need:
- 2 cups of flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup heavy cream
- 1/8 cup cold water
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon real vanilla extract
- 2 cups blueberries
- 1/8 cup turbinado sugar (raw sugar)
- 1/8 cup brown sugar
- ½ cup chopped hazelnuts
How to Do it:
Preheat the oven to 375 degrees.
Mix the dry ingredients together in a large mixing bowl. Pour in the cream and water and begin mixing on low. Add the vanilla and eggs and mix until all the ingredients are blended.
Gently stir in the blueberries. If they are frozen, they won’t bleed into the batter. Spray the muffin tins with cooking spray, then spoon the batter into muffin tins.
Mix the two sugars and sprinkle over each muffin.
Sprinkle the nuts on each muffin.
Bake for about 15 minutes, or until a fork inserted in the middle of the muffin comes out clean.
Remove from the oven and allow to cool slightly before serving.
Makes about 18 muffins
© Copyright 2016 The Lazy Gastronome