These mouth-watering gluten-free and sugar-free blueberry hazelnut muffins don’t hold back on any flavours. The hazelnut and blueberries in this recipe make a delicious combination, you’ll want to make these treats time and time again. Not only are these muffins gluten-free, they’re sugar-free too swapping the usual caster sugar or brown sugar for Stevia or Splenda instead. This recipe makes 9 regular sized muffins which you can cram full of blueberries or can bejewel with only a handful instead, the choice is yours.
- 85g hazelnut flour
- 85g almond flour
- 100g Splenda or Stevia Extract in the Raw, or 50g New Roots Stevia Sugar
- 47g almonds or hazelnuts, chopped
- 1tbsp baking powder
- ¼tsp salt
- 2 eggs
- 113g unsweetened soy milk or other milk
- 1½tsps vanilla extract
- 1tsp fresh lemon juice
- ½tsp liquid Stevia
- 71g-142g fresh or frozen blueberries, depending on dietary restrictions
Preheat the oven to 180°C/350°F/Gas Mark 4. Line 9 muffin cups with paper or foil liners, then lightly mist them with spray oil (or omit the liners and generously mist the muffin cups with spray oil).
In a medium bowl, combine the hazelnut flour, almond flour, Splenda, almonds, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the eggs, milk, vanilla, lemon juice, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky batter.
Gently fold in the blueberries. Spoon or scoop the batter into the prepared muffin cups, dividing it evenly among them; the muffin cups should be just about full. Bake for 20 minutes, then rotate and bake for 20 more minutes, until golden brown and firm and springy when pressed in the center.
Let the muffins cool in the pan for at least 10 minutes before turning them out onto a wire rack.
If you don't have almond flour or hazelnut flour you could swap for regular flour instead, just make sure you use the same measurements