Method
1. Grease 2 clean mini muffin pans
2. Add unsalted butter to a clean small glass bowl
3. Heat until melted then set aside
4. Add egg white and almond extract to a clean medium bowl
5. Whisk until stiff peaks form
6. Add powdered sugar, all purpose flour and hazelnut flour to a clean large mixing bowl and mix until combined
7. Fold eggs into dry ingredients
8. Pre-heat oven - 190°C / 375°F
9. Mix in melted butter
10. Transfer batter to 2 mini muffin pans
11. Push blueberries in about halfway
12. Bake until golden brown - 18 min, 190°C / 375°F
13. Turn out onto cooling rack