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
Scale
- 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