Gorgeous Hazelnut Blueberry Muffins

I adore these Hazelnut Blueberry Muffins and my Gorgeous Man loves these muffins, too.  They are delish!  And…they are guilt-free.  What?!  How is it possible to have guilt-free blueberry muffins?

Well, these luscious gluten and dairy-free muffins are made with hazelnut flour (ground hazelnuts), flaxseed, gluten-free oat flour, high-fiber coconut flour, sweetened with honey and filled with a TON of healthy blueberries!  You see?  Guilt-free!

However, if you don’t mind having just a little guilt”…  you can add an optional cinnamon/sugar topping.  If you look at my “muffin photo” you can see that the muffins in the front are sugar-free and have plain cinnamon sprinkled on top of them; and the other muffins have the cinnamonsugar sprinkled on top.  You can guess which muffins “go” first ~ Yeah…we are soooo bad!
Hazelnut Blueberry Muffins
Healthy, elegant, delicious AND gluten and dairy-free ~ Hazelnut Blueberry Muffins simply ROCK! 

  • Preheat oven to 350 degrees Fahrenheit.
  • Line cupcake/muffin pan with cupcake papers. 
  • Makes 12 muffins.  Bake time: Approximately 25-30 minutes

1 1/4 cups hazelnut flour (I used Bob’s Red Mill)
1 cup ground flaxseed (I used organic golden flaxseed)
3/4 cup gluten-free oat flour
1/3 cup coconut flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt

2 large eggs
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup mild-flavored honey
1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar
1 cup milk of your choice  (I used SoDelicious Unsweetened Coconut Milk) 
2 cups blueberries (fresh or frozen)

Optional Cinnamon Sugar Topping (recipe below)


1.  In a large bowl whisk together first six ingredients until mixed.
Add the eggs, oil, honey, vinegar, vanilla and milk.  Stir until mixed; then stir in the blueberries.
2.  Divide batter into a 12 cupcake-paper lined pan.  

3.  Sprinkle with optional Cinnamon/Sugar topping, if you desire.   If you want sugar-free muffins ~ sprinkle each muffin with a little cinnamonPop the muffins in the oven.  
4.  Bake at 350 degrees for approximately 25-30 minutes or until done.  If you are using frozen blueberries it takes about 30 minutes for the muffins to get done.  

  •  How to tell if your muffins are done: Simply insert a toothpick into a muffin ~ if the toothpick comes out clean (without any dough on it) then they  are done. 

Cinnamon Sugar Topping (optional)
2 tablespoons sugar
1/4 teaspoon cinnamon
Mix the sugar and cinnamon together.  Gently spoon on the top of the unbaked muffins, bake as directed.


NOTE:  You can substitute 1 cup buttermilk for the milk and apple cider vinegar, if you wish.

I Love… Hazelnut Blueberry Muffins


 Fall in love with BLUE!  
Blueberry Hazelnut Muffins that is!
BIG HUGS to YOU!  Lynn

Pin It on Pinterest