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+ servings
one Zucchini Blueberry Muffins cut in half
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Zucchini Blueberry Muffins

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 minutes
Cook Time 20 minutes
Servings 12 Muffins
Calories 217kcal
Author FoodFaithFitness

Ingredients

  • 1 3/4 Cup + 1/2 tsp White whole wheat OR all purpose flour (210g) divided * (See notes for gluten free)
  • 1 Tbsp Baking powder
  • 1/2 tsp Sea salt
  • 1/2 Cup Sugar
  • 1/2 Cup Unsweetened almond milk (or regular milk)
  • 1/2 Cup Avocado oil (or any neutral flavored oil)
  • 1/4 Cup Coconut sugar (or brown sugar)
  • 1 Egg, at room temperature
  • 1 Egg yolk, at room temperature
  • 2 tsp Vanilla extract
  • 1 Cup Fresh blueberries
  • 1 Cup Grated zucchini, lightly packed
  • 1 Tbsp Raw 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 results
 
TO MAKE GLUTEN FREE:
Use 2 Cups of GF oat flour (212g) and keep the rest the same!

Nutrition

Calories: 217kcal | Carbohydrates: 28.9g | Protein: 2.7g | Fat: 10.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 233mg | Potassium: 86mg | Fiber: 1.2g | Sugar: 14.8g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 5mg