These Zucchini Blueberry Muffins are a perfect mash-up recipe! Deliciously tender, moist, and bursting with fruitiness & flakes of zucchini!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 12Muffins
Calories 217kcal
Author FoodFaithFitness
Ingredients
1 3/4Cup + 1/2 tsp White whole wheat OR all purpose flour(210g) divided * (See notes for gluten free)
1TbspBaking powder
1/2tspSea salt
1/2CupSugar
1/2 CupUnsweetened almond milk(or regular milk)
1/2CupAvocado oil(or any neutral flavored oil)
1/4CupCoconut sugar (or brown sugar)
1Egg,at room temperature
1Egg yolk,at room temperature
2tspVanilla extract
1CupFresh blueberries
1CupGrated zucchini,lightly packed
1TbspRaw organic cane sugar
Instructions
Heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries, zucchini and cane sugar.
Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, along with the zucchini, making sure to not mix it more.
Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 12-14 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
Once cooked, cool in the pan for 30 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.)
DEVOUR!
Video
Notes
*Please weigh your flour to ensure accurate resultsTO MAKE GLUTEN FREE:Use 2 Cups of GF oat flour (212g) and keep the rest the same!