Mascarpone, Hazelnut & Blueberry Muffins

• 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

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.

mascarpone, blueberries, flour, hazelnuts, butter, canola oil, eggs, brown sugar, vanilla bean, baking powder

Taken from www.food.com/recipe/mascarpone-hazelnut-blueberry-muffins-502325 (may not work)