Blueberry Zucchini Muffins (Moist, Healthy & Toddler-Approved!)
These blueberry zucchini muffins are moist, warmly spiced, and packed with hidden veggies — made with whole wheat pastry flour, applesauce, and Greek yogurt for a wholesome breakfast or snack the whole family loves. Toddler-approved and freezer-friendly.
Ingredients
- ½ cup avocado oil or canola, grapeseed, or coconut oil
- ½ cup plain Greek yogurt any fat percentage
- ½ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 large eggs at 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 of excess moisture
- 2 cups (250g) whole wheat pastry flour or all-purpose flour plus 1 ½ tablespoons for the berries
- ¼ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- 2 ½ cups fresh or frozen blueberries do not thaw if frozen
- ¼ cup turbinado sugar optional
Instructions
- Preheat oven to 400°F. Line a muffin tin with 18 liners.
- In a large bowl, whisk together the oil, Greek yogurt, applesauce, vanilla, eggs, milk, and sugar until well combined.
- Squeeze shredded zucchini in a clean tea towel to remove moisture. Fold into the wet ingredients.
- Add the flour, salt, baking powder, baking soda, cinnamon, and allspice. Fold until just combined — do not overmix.
- In a small bowl, toss blueberries with 1½ tablespoons of flour. Fold the floured blueberries into the batter.
- Divide batter evenly among muffin cups. Sprinkle each with 1 teaspoon of turbinado sugar if desired.
- Bake at 400°F for 5 minutes. Reduce to 350°F and bake an additional 13–15 minutes until a toothpick comes out clean.
- Cool in pan on a wire rack for 5 minutes, then transfer muffins directly to the rack to cool completely.
Notes
- Squeezing the zucchini — wring it in a clean dish towel or a few sheets of paper towel to remove the initial moisture. Be firm, but don't remove every drop of moisture.
- Frozen blueberries — fold in straight from frozen; don't thaw.
- Flour the blueberries — keeps them from sinking to the bottom.
- Don't over mix — fold until just combined for a tender crumb.
- Gluten-free — use a 1:1 GF flour blend and let the batter rest at room temperature for up to 30 minutes. Cool completely before enjoying.
- Dairy-free — use coconut yogurt and non-dairy milk.
- Storage — room temperature 3 days, refrigerate 5 days, freeze up to 3 months.
- High altitude (5,000+ ft) — increase flour to 2¼ cups (280g), reduce leavening to ½ teaspoon each, reduce sugar to ¾ cup, lower second bake temp to 365°F.
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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