Quick And Healthy Blueberry Hazelnut Muffins

BY Cat Rooney TIMEAugust 20, 2014 PRINT

Blueberries are in season, and the sight of fresh blueberries makes me hanker for blueberry muffins for breakfast.

It’s a breeze to make blueberry muffins by using all- or multi-purpose gluten-free flour from blended flours offered by such companies as Pamela’s, Bob’s Red Mill, and King Arthur.

For this recipe, I used Pamela’s artisan flour blend, Bob’s Red Mill hazelnut flour, and, as a sweetener, a combination of Stevia In The Raw, which can be purchased online, and a small amount of white or brown sugar.

Quick Blueberry Hazelnut Gluten-Free Muffins

Makes 12 muffins
250 ml (1 cup) fresh blueberries

Dry Ingredients

425 ml (1 3/4 cup) gluten-free all-purpose or multi-purpose flour blend
50 ml (1/4 cup) hazelnut gluten-free flour
15 ml (1 tbsp) baking powder
2 ml (1/2 tsp) salt
175 (3/4 cup) Stevia In The Raw (see note)
50 ml (1/4 cup) white or brown sugar
1 ml (1/4 tsp) cinnamon powder
Pinch (1/8 tsp) ginger powder

Liquid Ingredients
2 large eggs
250 ml (1 cup) soy, coconut, almond, or cow’s milk
125 ml (8 tbsp) vegetable oil or oil of choice
5 ml (1 tsp) pure vanilla extract

Step 1: Preheat oven to 200° C (400° F). Line muffin tin with paper liners.
Step 2: Rinse blueberries and pat dry.
Step 3: In a large bowl, mix dry ingredients together.
Step 4: In a medium-size bowl, whisk together liquid ingredients.
Step 5: Combine liquid mixture with dry ingredients and stir well. Gently stir in blueberries.
Step 6: Spoon the mixture into paper liners.
Step 7: Bake 19 to 25 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Note: Replace the stevia with 1 cup of white or brown sugar, or a combination of both.

Follow Cat’s recipes and articles on Twitter @RecipeGirl007

Cat Rooney
Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.
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