Blueberry-Hazelnut Muffins Recipe | Vegetarian Times Skip to main content

Blueberry-Hazelnut Muffins

Skip the sugar high of coffee shop goodies. These fiber- and protein-rich treats keep you going till lunch. 



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1 cup whole wheat pastry flour
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1 cup granulated sugar
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¾ cup all-purpose flour
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¼ cup wheat germ
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2 tsp. baking powder
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2 tsp. lemon zest
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Pinch ground nutmeg
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¾ cup low-fat sour cream
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¼ cup low-fat milk
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2 large eggs
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2 Tbs. olive oil
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1 cup fresh or frozen blueberries
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½ cup chopped blanched or toasted hazelnuts


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

Nutrition Information: 

5 g
Total Fat: 
9 g
Saturated Fat: 
2 g
34 g
41 mg
21 mg
3 g
17 g
Makes 12 muffins