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+ servings
Apple Hazelnut Blueberry Muffins

Blueberry Apple Hazelnut Muffins

Delicious, super simple muffins that your whole family will love and won't give your kids a sugar rush.
Course Dessert, Snack
Cuisine American
Fridge Life? Store at room temperature in an airtigh container for 3 days
Freezable? Yes, for 2 months
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 312kcal
Author Dora


  • Food Processor


Wet ingredients

  • cup whole milk
  • 1 cup agave syrup
  • cup sunflower oil

Dry ingredients

  • 1 apple medium-sized
  • 2 cups white flour
  • 1 cup wholegrain flour
  • 1 cup hazelnuts roasted, ground
  • tsp baking powder
  • ½ tsp baking soda


  • 1 cup blueberries


  • Roast and grind the hazelnuts in advance. Roast them for 15-20 mins at 180ºC/360ºF. Let them fully cool before removing the skin by rubbing them between your hands (or a clean dish towel). Then put into a food processor and pulse until fully ground down. Don't leave the processor running or you may release the oils and turn the hazelnuts into hazelnut butter.
  • Preheat the oven to 180°C /360°F.
  • Wash, peel and cut the apple into pieces. Grate if you don't have a food processor.
  • Put the apple. milk, agave syrup and sunflower oil in a mixer/food processor and mix/blend.
  • Add all the dry ingredients and mix.
  • If you are using blueberries, transfer the batter into a bowl, add the blueberries and mix them within the batter with a wooden spoon.
  • Grease each muffin cup with a bit of coconut oil.
  • Fill each muffin cup with batter.
  • Bake for about 25 minutes (when you insert a knife inside, it should come out clean).
  • Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.


Serving: 1muffin | Calories: 312kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 147mg | Fiber: 3g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg