Again when he was writing for Simply Baking, Allen Williams shared this recipe for Hazelnut Blueberry Muffins with us. Allen got here throughout his great-grandmother’s recipe for blueberry muffins whereas rummaging by his mom’s recipe field. He made the muffins and immediately fell for the fragile, moist consistency. However a spontaneous discovery of hazelnut flour / meal on the grocery retailer resulted in a brand new twist.
Hazelnut Blueberry Muffins tailored from Grandma’s Favourite Recipe
These hazelnut blueberry muffins use his great-grandmother’s base recipe however have a double nutty infusion.
These hazelnut blueberry muffins turned out nicely, as moist and light-weight as I bear in mind. The hazelnut flour added a really slight nutty taste and good darkish flecks of coloration to the muffin itself. The chopped hazelnut topping offers a crunchy distinction to the feel. Subsequent time, I would improve the lemon zest by one other teaspoon. Additionally, I don’t counsel that ‘extra is healthier’ in the case of including the blueberries. I had an additional 1/4 cup or in order that I threw in and it compromised the construction of the muffins (a number of fell aside when being faraway from the muffin tin). Benefit from the recipe — I’ll undoubtedly make them once more! And though I like the unique blueberry muffin recipe, I’m certain my great-grandmother would approve of this new model.
Ingredient Notes & Ideas
We’re updating this recipe in honor of Nationwide Blueberry Muffin Day, and I’ve a number of ingredient choices so as to add, too!
Hazelnut Flour / Meal – You don’t have to purchase this on the retailer. You’ll be able to grind your individual hazelnuts right into a meal or flour utilizing a spice grinder or meals processor. You’ll want simply 1/3 cup or so of hazelnuts, as you the quantity turns into extra voluminous as soon as floor. As another choice, you should utilize almond flour or almond meal instead of the hazelnut flour.
– You don’t have to purchase this on the retailer. You’ll be able to grind your individual hazelnuts right into a meal or flour utilizing a spice grinder or meals processor. You’ll want simply 1/3 cup or so of hazelnuts, as you the quantity turns into extra voluminous as soon as floor. As another choice, you should utilize almond flour or almond meal instead of the hazelnut flour. Oil / Shortening – The density of the coconut oil or non-hydrogenated shortening provides richness. However you should utilize your favourite baking oil should you don’t have both readily available.
– The density of the coconut oil or non-hydrogenated shortening provides richness. However you should utilize your favourite baking oil should you don’t have both readily available. Lemon Zest – Allen would add extra zest, but it surely isn’t a necessary ingredient. In case you don’t have any lemons readily available, you possibly can omit this ingredient.
Particular Weight-reduction plan Notes: Hazelnut Blueberry Muffins
By elements, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.
For egg-free and vegan-friendly hazelnut blueberry muffins, see our Egg Substitute Information.
Grandma’s Hazelnut Blueberry Muffins Print Prep time 15 minutes Prepare dinner time 25 minutes Whole time 40 minutes Grandma would have authorized of the nutty infusion added to her traditional blueberry muffin recipe. Writer: Allen Williams Recipe kind: Breakfast Delicacies: American Serves: 12 muffins Components 1½ cups all-purpose flour
½ cup hazelnut flour / meal
⅔ cup sugar
2½ teaspoons baking powder
½ teaspoon salt
⅔ cup unsweetened dairy-free milk beverage
¼ cup melted non-hydrogenated shortening or coconut oil
1 egg
1 teaspoon vanilla extract
1 teaspoon recent lemon zest
1 cup blueberries
¼ cup chopped hazelnuts Directions Preheat your oven to 350ºF and grease 12 muffin cups. In a mixing bowl, whisk collectively the flours, sugar, baking powder, and salt. Add the milk beverage, shortening or oil, egg, vanilla, and lemon zest and stir till simply mixed; don’t overmix. Fold within the blueberries. Fill the ready muffin cups about ¾ full with the batter. Sprinkle the tops with chopped hazelnuts. Bake for 20 to 25 minutes, or till a toothpick inserted into the middle of a muffin comes out clear (other than blueberry!). Permit to chill earlier than eradicating from muffin tins. Vitamin Info Serving dimension: 1 muffin Energy: 171 Fats: 6.9g Saturated fats: 4.2g Carbohydrates: 26g Sugar: 12.5g Sodium: 113mg Fiber: 1.1g Protein: 2.6g 3.5.3229
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