Yogurt Blueberry Muffins with Cashews

Preheat the oven to 160 °C. Line a muffin tray with paper cups.

Finely grind the cashews in a food processor.

Beat the eggs with the sugar until foamy.

Mix the cashews, yogurt and blueberries into the egg and sugar mixture.

Divide the mixture evenly among the prepared ramekins. Bake for about 30 minutes.

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