Nutella and Blueberry Muffins
Tender muffins studded with blueberries and filled with Nutella using a piping bag. Eggs, milk, and olive oil create a moist crumb. Sifted flour and baking powder ensure even rise. Bake until golden, cool completely before piping the hazelnut-chocolate filling into each center.
Ingredients
Instructions
- 1
Beat egg with sugar until combined
- 2
Add milk to the mixture
- 3
Sift flour together with baking powder and add to mixture
- 4
Mix in olive oil
- 5
Gently fold in blueberries
- 6
Divide mixture into individual muffin cups
- 7
Bake in preheated oven at 350°F for approximately 30 minutes
- 8
Remove from oven and cool completely
- 9
Using a piping bag, inject Nutella into the centre of each muffin
Tips
Sift flour and baking powder together to avoid lumps and ensure even rise
Fold blueberries gently to prevent bruising and color bleeding
Cool muffins completely before piping so Nutella does not melt through
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 5 days
Prepare batter and bake muffins the day before; inject Nutella just before serving
Serve at room temperature as a snack or with coffee
Common Mistakes
Do not overmix batter to avoid dense, tough muffins
Do not inject Nutella while muffins are warm to prevent melting and leaking