Preheat the oven to 200°C.
Put all the ingredients in a bowl, except for the yeast, blueberries and hazelnuts.
Mix well then add the baking powder. Mix again to fully incorporate the yeast.
Add the blueberries, stir gently so as not to crush the blueberries.
Place paper cases in the muffin molds (here I used baking paper that I cut) then fill 3/4 of the way with the dough so that it doesn't overflow when cooking.
Coarsely crush the hazelnuts after toasting them for a few minutes in the oven and spread them on top of your dough. Sprinkle a little vergeoise on top as well.
Place in the oven and cook for 15 to 20 minutes, monitoring the end of cooking so as not to let them burn. They should be nicely browned and above all very puffy.
Remove the tray from the oven and after a few minutes, carefully unmold them, possibly using a knife so as not to break the tops of the muffins.
Enjoy with a good tea or coffee and enjoy this moment of sweetness.
