Blueberry Zucchini Muffins
Indulge and nourish with these Blueberry Zucchini Muffins–packed with veggies, berries, and wholesome ingredients. Perfect for a make-ahead breakfast or a nutrient-rich snack, this recipe is easy to make and toddler-approved. Let's go!
Ingredients
- ½ cup avocado oil or canola, grapeseed, or coconut oil
- ½ cup plain Greek yogurt
- ½ cup applesauce unsweetened
- 1 teaspoon pure vanilla extract
- 2 large eggs brought to room temperature
- ¼ cup milk whole, 2% milk, or non-dairy milk
- 1 cup cane sugar or ½ cup each white and brown sugar
- 2 cups shredded zucchini squeezed
- 2 cups (250g) whole wheat pastry flour or all-purpose flour plus 1 ½ tablespoons to flour the berries
- ¼ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 ½ cups fresh or frozen blueberries not thawed if frozen
- ¼ cup turbinado sugar optional
Instructions
- Preheat the oven to 400°F and line a muffin tin with 12 muffin liners
- In a large bowl, whisk the oil, Greek yogurt, applesauce, vanilla, eggs, milk, and sugar until well combined.
- If not already done, place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
- Fold the zucchini into the wet ingredients.
- Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined.
- In a small mixing bowl, toss the blueberries with 1 ½ tablespoons of flour until combined. Fold the floured blueberries into the batter.
- Divide the muffin batter evenly among the muffin cups. Sprinkle each muffin with 1 teaspoon turbinado sugar if desired.
- Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire cooling rack for 5 minutes, or until they are cool enough to transfer directly to the rack to cool completely.
Notes
Storage Directions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Cool the muffins to room temperature before transferring them to a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes.
- Start baking at high heat. Baking at a high heat (400°F) for 5 minutes gives you a beautiful muffin top. Reduce to 350°F for the remainder of the baking time.
- Don't over-mix the batter. Stir all ingredients until just combined to keep the muffins tender.
- Prep the zucchini properly. Shred with a box grater, coarse grater, or food processor, and then squeeze it in a clean tea towel or stack of paper towels to remove as much moisture as possible for the best texture.
- Using frozen blueberries? Don't thaw them before folding them into the batter.
Nutrition
Serving: 1muffinCalories: 183kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 19mgSodium: 129mgPotassium: 127mgFiber: 2gSugar: 17gVitamin A: 72IUVitamin C: 5mgCalcium: 36mgIron: 1mg
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