These one bowl Blueberry Hazelnut Muffins are bursting with sweet jammy blueberries, flavoured with a hint of cinnamon and naturally sweetened with a little maple syrup. These muffins are delicious, with a golden crust, packed with healthier ingredients and kept moist and tender with olive oil. Simple to make and super tasty, this freezer-friendly recipe is perfect for lunch boxes!
During the week Miss G. and I did a little recipe testing and came up with these gorgeously golden hazelnut muffins bursting with blueberries. Not only are these muffins absolutely delicious but with a little tweaking we also managed to bake these babies using no refined sugar, just a little maple syrup for sweetness. The maple syrup also helped to create the most amazing golden cracked golden crust.
The addition of hazelnut meal and yoghurt to the muffin batter also helped to create a wonderfully tender crumb and moist texture, which is perfect for little hands to pick up and nibble on.
But the most wonderful part of these muffins has to be the gorgeously juicy blueberries. When folded through the muffin batter the blueberries leave the most gorgeous trail of blue stained juice creating the prettiest blue coloured swirls. And once baked the tart blueberries burst throughout the crumb creating sweet caramelised jammy pockets of blueberry goodness.
These muffins are an absolute must try. They are chock full of natural goodness, not overly sweet and full of wonderful blueberries. And I know for a fact that any surplus muffins freeze wonderfully. Simply wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months. I often pop frozen muffins straight into our lunch box and by morning tea they’re ready to enjoy.
To create your own batch of sugar-free blueberry hazelnut muffins follow these simple steps…
Begin by preheating your oven to 180 degrees celsius (350F).
Place the eggs, yoghurt, oil, maple syrup and vanilla into a large bowl and whisk to combine.
Add the flour, hazelnut meal, cinnamon and baking powder and mix to combine.
Gently fold through the blueberries.
Use a 1/4 measuring cup to ladle the muffin batter into a 12 hole muffin tin lined with papers. Pop into the oven and bake for 15 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).
Allow to cool slightly before placing muffins on a wire rack to cool completely. Serve alongside a little fresh fruit for a gorgeous morning or afternoon tea.
MORE KID-APPROVED MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
blueberry lemon and poppy seed muffins
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Print
blueberry hazelnut muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These one bowl Blueberry Hazelnut Muffins are bursting with sweet jammy blueberries, flavoured with a hint of cinnamon and naturally sweetened with a little maple syrup. These muffins are delicious, with a golden crust, packed with healthier ingredients and kept moist and tender with olive oil. Simple to make and super tasty, this freezer-friendly recipe is perfect for lunch boxes!
Ingredients
- 1 cup (250ml) greek (or natural) yoghurt
- 3/4 cup (185ml) lightly flavoured olive oil
- 2 eggs
- 1/2 cup (125ml) maple syrup
- 1 teaspoon vanilla bean paste (or extract)
- 1 cup (125 grams) plain flour
- 2 teaspoons baking powder
- 1 cup (125 grams) hazelnut meal
- 1 teaspoon cinnamon, ground
- 1 cup (100 grams) blueberries
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line a 12-hole muffin pan with papers. Set aside.
- Place the yoghurt, oil, eggs, maple syrup and vanilla into a large bowl and whisk to combine.
- Add the flour, baking powder, hazelnut meal and cinnamon and stir to combine.
- Gently fold through the blueberries.
- Use a 1/4 measuring cup to ladle the muffin batter into a 12 hole muffin tin lined with papers.
- Bake for 15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool slightly before placing muffins on a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Oh wow these muffins look amazing! My little boy has just turned 1 and I have been looking for healthy snacks, theses are perfect 🙂 xx
My pleasure. Happy cooking x
These look lovely! I don’t think we can get hold of hazlenut meal in the uk, any suggestions of an alternative? Maybe just extra flour?
Ah sorry for my delayed reply! Please forgive me. Yes an extra cup of flour will work beautifully. Happy cooking x
Seems like a lo of oil. Can it be reduced at all or replaced with applesauce?
Although I haven’t tested applesauce I imagine the recipe would still work. Perhaps cut the oil in half and replace the other half with applesauce. Report back, I’d love to know how you go! Happy baking x
I did a gluten, fructose and dairy-free version of these with brown rice flour, rice syrup, coconut cream and coconut oil as direct replacements and my 7 month old loves them. Thanks for a versatile, yummy recipe
My boy loves these. He’s gone through 2 batches already (I make them in the baby muffin tins from Spotlight and freeze them) I’ve been using this basic recipe and doing a bit of mixing and matching, i’ve done raspberry almond, and strawberry almond (same measurements but tastes sweeter) and im going to try apricot macadamia this week. This is such a good way to get nuts into our little ones without having to worry about choking. If you do any more experimenting with nut and fruit combination muffins please post them on your blog, I love all your muffin recipies.
Hi, I so want to try these Blueberry/Hazelnut Muffins but I am Diabetic & flour is about my worst enemy. Would this recipe succeed with the flour omitted & the Muffins made with 2 cups of the ‘Meal’. I am tired of cutting Muffins into 1/4’s & freezing them, only to have 1 bite when I have room for a few Carbs.
Kind regards, Gail ….
Hi, I love your recipes and have already tried a few. So pleased that I have found your web site. There is however an issue that I come across in nearly all of your recipes, your use of measuring units is somewhat confusing. I understand that you reside in Australia, and therefore you use Australian cups. I googled it and 1 Aus cup = 250 ml in volume. However, in this recipe of blueberry hazelnut muffins you use the same 1 cup, but it means 3 different things, =250 ml of yogurt, = 125 gram of hazelnut meal, = 100 gram of blueberries. This confusion is not helping me to explore more of your wonderful recipes. I am in the UK and would love to see grams and millilitres, rather than cups. There may be other followers of your site in various countries around the world who would also appreciate a more unified approach to your measurements of ingredients. Many thanks for your super yummy recipes, I want to cook loads more! X
Hi! Thanks for your comment. I’ve given both cups and grams/mils measurements in most of my recipes of late (some of my earlier recipes are in cups) to make it easier for my lovely UK mama’s. The reason the measurements differ between the hazelnut meal, blueberries and yoghurt is because although the mass (i.e. 1 cup) is the same for all 3 ingredients, obviously the ingredients weigh different amounts. 1 cup of hazelnut meal is not going to weigh the same amount as 1 cup of blueberries. Also the yoghurt is measured in millilitres because its a liquid. Does that make sense? I’m sorry you don’t feel confident using my recipes but I am not sure how much more specific I can be as I have given cup measurements as well as weight/liquid measurements. Can you please let me know how else I can help. Thanks again for your comment. Lots of love from Australia xxxx
😀
These look really good. However, are they suitable for a 6 1/2 month old? I’m hoping she doesn’t have any allergies, but worried with the hazelnut meal? Perhaps will get her to try a little bit and see if she has any reactions?
Need to be aware the ml measurements have not all been converted for the multiple double up recipes. 1 cup is 250ml and 2 cups is also 250ml etc.
I tried these this morning. They didn’t rise much and tasted very oily. I also substitute the hazelnut meal with almond meal. What did I do wrong? Thank you and love your recipes! 🙂
Hi lovely! Did you use baking powder? And was it in date? Sometimes that can be the culprit for lack of rise? Were they still edible honey? I hope so! Thanks so much for your comment, I hope I can help further. Kayla x