Hazelnut-Blueberry Muffins

1 egg
2/3 cup sugar
1/4 cup melted shortening
2/3 cup milk
1 1/2 cups all-purpose flour
1/2 cup hazelnut flour (meal)
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 cup blueberries
1/4 cup chopped hazelnuts

Mix flours, salt, baking powder and sugar until combined. Add shortening, egg, milk, vanilla, and lemon zest. Mix until ingredients are just well-mixed, then fold in blueberries.

Fill muffin tins about 3/4 full with the mixture. Sprinkle each muffin with chopped hazelnuts. Bake at 350 degrees for 20-25 minutes. Allow to cool before removing from muffin tin. Makes 12 muffins.