Grandma's Hazelnut Blueberry Muffins
Prep time
Cook time
Total time
Grandma would have approved of the nutty infusion added to her classic blueberry muffin recipe.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 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 fresh lemon zest
  • 1 cup blueberries
  • ¼ cup chopped hazelnuts
  1. Preheat your oven to 350ºF and grease 12 muffin cups.
  2. In a mixing bowl, whisk together the flours, sugar, baking powder, and salt. Add the milk beverage, shortening or oil, egg, vanilla, and lemon zest and stir until just combined; do not overmix. Fold in the blueberries.
  3. Fill the prepared muffin cups about ¾ full with the batter. Sprinkle the tops with chopped hazelnuts.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (aside from blueberry!). Allow to cool before removing from muffin tins.
Nutrition Information
Serving size: 1 muffin Calories: 171 Fat: 6.9g Saturated fat: 4.2g Carbohydrates: 26g Sugar: 12.5g Sodium: 113mg Fiber: 1.1g Protein: 2.6g
Recipe by Go Dairy Free at