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
7. Mix until combined
8. Fold eggs into batter gently
9. Pre-heat oven - 191°C
10. Transfer content of small glass bowl to batter and mix
11. Transfer batter to 2 mini muffin pans
12. Add blueberries to a clean small bowl
13. Press fruit into 2 mini muffin pans gently
14. Bake until golden brown - 18 min, 191°C
15. Turn out onto cooling rack