Ground Hazelnut and Rice Flour Muffins



Happy Monday every one.  I have a co-worker/manager who is allergic to gluten.  So every time I made muffins, cookies or other baked goods she could not eat.  So I was searching for a nice recipe that is gluten free and tastes so good.  Finally I got this recipe and I was a bit afraid since it uses rice flour instead of all-purpose flour.  Also I replaced butter with vegan butter to satisfy some friends who has lactose problem. I was a bit reluctant since I have never baked with rice flour.  But to my surprise it came out really good – soft and fluffy as any other muffin.



  • 4 oz vegan butter at room temperature
  • ¾ cup castor sugar
  • 4 medium sized eggs at room temperature
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 cups ground hazelnuts
  • ½ cup sweetened desiccated coconut
  • ½ cup white rice flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries
  • Pinch of salt (only if you are using sweet cream butter. I used salted vegan butter)
  • 12 whole hazelnuts


  • Preheat oven to 350F. Line 12 muffin cup pan with paper casing
  • Mix together rice flour, baking powder, baking soda, and salt (if using salt). You don’t have to sift since rice flour is very light and powdery and will not clump as all-purpose flour.  Set aside
  • Beat butter and sugar with an electric mixer until soft and light. Add eggs one at a time and beat until just combined.  Now add lemon grind and vanilla extract
  • Stir in ground almonds, coconut, and flour. Mix well
  • Stir in blueberries and combine. Make sure you don’t over mix and crush the blueberries
  • Divide mixture into paper cases and add a single hazelnut in the middle of each muffin
  • Bake for about 25-30 minutes or until a tooth pick inserted near the middle comes out clean
  • Leave muffins in tin for about 10 minutes and then transfer to a wire rack and cool completely.

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