Spiced Blueberry Hazelnut Muffins With Streusel and Maple Glaze

  There is nothing better than a big, freshly baked muffin for breakfast.  Speaking of which, I had THE best blueberry muffin for breakfast the other day while grocery shopping.  I probably liked it so much cause it was basically like eating a cupcake for breakfast.  It was good, though I don’t usually like muffins being cupcake-y, but this one was OK.

I like the plain old blueberry muffins, they’re a classic!  But, I tend to not go with the original things when I bake, so I thought I’d spice it up some! 

muffin-(7-of-7) muffin-(6-of-7)

 I had this recipe planned out since last week, and I still managed to forget an ingredient while shopping… the blueberries.  Yes.  One of the MAIN ingredient for this recipe!  And here where I live, you can’t just go to the store and be back in a jiffy.  It’s 20 minutes there and 20 minutes back, so you better be going for a good reason!  But, I was saved!  I had a box of dried blueberries in my baking cabinet that I just bought a couple weeks back.  The muffins still turned out wonderful!  You can add frozen, fresh, or dried berries to this recipe and it will still turn out amazing tasting.

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Spiced Blueberry Hazelnut Muffins With Streusel and Maple Glaze
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 cups unbleached all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 1/2 teaspoons cinnamon
  4. 1 dash nutmeg
  5. 1/2 teaspoon salt
  6. 1/4 cup white sugar
  7. 1/4 cup brown sugar
  8. 1 teaspoon vanilla
  9. 1/4 cup(4 tablespoons) butter, melted
  10. 1 large egg, beaten
  11. 1 cup milk
  12. 1 cup small blueberries
  13. 1/2 cup hazelnuts, chopped
  1. 1/2 cup flour
  2. 1/4 cup sugar
  3. 1/4 cup butter
  4. 1 1/2 teaspoons cinnamon
  5. 1/4 cup hazelnuts
  1. 1 cup powdered sugar
  2. 3 tablespoons pure maple syrup
  3. 2-3 teaspoons milk
  1. 1. Preheat oven to 350°F and prepare a muffin tin with baking cups or grease lightly if not using the cups.
  2. 2. In a small bowl,heat the 4 tablespoons of butter in the microwave until melted, set aside.
  3. 3. In a mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk well.
  4. 4. In another mixing bowl, beat the egg well, then add the milk, butter, vanilla, and sugars. Whisk till combined then pour into the bowl of dry ingredients. Stir with a spoon till just combined. Fold in the blueberries and nuts. Do not over mix! The batter should be lumpy, so don't worry about it being perfectly smooth.
  5. 5. Evenly spoon the batter into the prepared muffin tin, making sure not to fill the cups too full. Sprinkle on the streusel and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. 6. Immediately remove from pan and place on a rack to cool. Cool for 10 minutes then drizzle the glaze across the tops. Enjoy warm!
  1. In a mixing bowl, whisk together the flour and sugar, add the cold butter in cubes and cut in with a fork till small crumbles form. Stir in the nuts and cinnamon. Add to the muffins before baking.
  1. Whisk together the sugar, maple syrup, and milk till smooth. Drizzle on top the muffins 10 minutes after cooling.
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4 thoughts on “Spiced Blueberry Hazelnut Muffins With Streusel and Maple Glaze

  1. Christine @ Cooking with Cakes Reply

    LOVE how quick these come together, so brills! and that maple glaze + streusel topping is the perfect combo, these are perfect!!! x

    1. Emily Reply

      Thank you, Christine!

  2. Linda | The Baker Who Kerns Reply

    Haha I always forget the main ingredient when I go grocery shopping, I happy there are others like me out there! These muffins look so good! I am really tempted to buy those large muffin pans like they have at stores! But that is dangerous.

    1. Emily Reply

      Oh yes very dangerous, haha! 😉

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