Hazelnut Blueberry Muffins

Blueberry Hazelnut MuffinsHazelnut Blueberry MuffinsHazelnut & Blueberry Muffins

When I know I have a busy week ahead, I’ll bake some nutritious muffins so that I have something to grab for breakfast or a snack during the day. As the saying goes ‘fail to prepare….prepare to fail’. I know if I don’t have good foods on hand, I’ll end up buying something not as healthy that I don’t really want. It’s good to put aside an hour or two on a Sunday to prepare for the week ahead. It saves time during the week and ensures you have delicious, nutritious foods on hand.

These muffins have a lovely rich hazelnut flavour.  The hazelnuts & eggs provide protein, the macadamia oil and hazelnuts provide healthy fats and the berries provide a burst of vitamin C and antioxidants.  These muffins are gluten, dairy & refined sugar free.

Hazelnut Blueberry Muffins


  • 150g bag of hazelnuts (or 1 and 1/2 cups of hazelnut meal)
  • 3 organic free range eggs
  • 2 teaspoons of vanilla essence
  • 1 tablespoon of macadamia nut oil
  • 2 tablespoons of pure maple syrup
  • 1/2 teaspoon of baking soda
  • 1 cup of organic blueberries (could also use raspberries or mixed berries)


  1. Preheat the oven to 180C
  2. Blend the hazelnuts in a high speed blender until a hazelnut meal is formed.  This should take around 10 seconds.  Be careful not to over blend or the nuts will start to form a paste.
  3. Add the hazelnut meal to a bowl and mix in the eggs, vanilla essence, macadamia oil, rice malt syrup & baking soda until the mixture is evenly combined.
  4. Add the blueberries last and mix them through evenly. Don’t over mix as the cupcakes will turn purple :-)
  5. Separate the mixture into 12 mini cup cake holders or 6 larger cup cake holders.
  6. Bake for 20 minutes & enjoy straight away!



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