• Preparation Time; 20 minutes
•  Cooking time; 20 minutes

Ingredients;

• Three eggs
• 150ml reduced-fat crème Fraiche
• 150g caster sugar
• 50g finely ground hazelnuts
• 175g plain flour
• 1 ½ teaspoons baking powder
• 152g fresh blueberries
• 15g hazelnuts roughly chopped
• Sifted icing sugar, for dusting

You are braver than you believe and more durable than you seem, a smarter than you think.

– A.A. Milne

Preparation

1. Put the eggs, crème Fraiche and sugar mixture in a bowl and whisk together until smooth, add the ground hazelnuts, flour and baking powder and mix.
2. Spoon the mixture into paper cake cases arranged in a 12-hole deep muffin tin and divide the blueberries evenly among them, pressing lightly into the dough, and sprinkle with chopped hazelnuts.
3. Bake in a preheated oven for about 20 minutes until well risen and golden, dust the tops with a little sifted icing sugar and leave to cool in the tin, these are best eaten on the day they are made.