Blueberry-Hazelnut Muffins Recipe

Name: Blueberry-Hazelnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat pastry flour; 1 cup granulated sugar; 3/4 cup all-purpose flour; 1/4 cup wheat germ; 2 tsp. baking powder; 2 tsp. lemon zest; Pinch ground nutmeg; 3/4 cup low-fat sour cream; 1/4 cup low-fat milk; 2 large eggs; 2 Tbs. olive oil; 1 cup fresh or frozen blueberries; 1/2 cup chopped blanched or toasted hazelnuts

Servings: persons

1 cup whole wheat pastry flour
1 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup wheat germ
2 tsp. baking powder
2 tsp. lemon zest
Pinch ground nutmeg
3/4 cup low-fat sour cream
1/4 cup low-fat milk
2 large eggs
2 Tbs. olive oil
1 cup fresh or frozen blueberries
1/2 cup chopped blanched or toasted hazelnuts

1
Preheat oven to 350F.
2
Combine whole wheat pastry flour, sugar, all-purpose flour, wheat germ, baking powder, lemon zest and nutmeg in medium bowl.
3
Whisk together sour cream, milk and eggs in large bowl.
4
Stir flour mixture into sour cream mixture.
5
Add olive oil, and mix to combine.
6
Fold in blueberries and hazelnuts.
7
Coat 12 muffin molds with nonstick spray or line muffin tin with paper cups.
8
Scoop 1/2 cup muffin batter into each mold.
9
Bake 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
10
Transfer to wire rack to cool.

1018

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, 1 cup granulated sugar, 3/4 cup all-purpose flour, 1/4 cup wheat germ, and more.

Yes, Blueberry-Hazelnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry-Hazelnut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions