Description

Enjoy these delightful Blueberry Zucchini Muffins! Made with shredded zucchini and fresh blueberries, they’re perfect for a quick snack or healthy breakfast. Moist and flavorful, these muffins are sure to please everyone in the family.

Ingredients

Scale

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

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Instructions

Preheat the oven to 400°F and line a muffin tin with 18 liners.
In a large bowl, combine the oil, Greek yogurt, applesauce, vanilla, eggs, milk, and sugar, whisking until smooth.
Squeeze excess moisture from the shredded zucchini and add it to the wet mixture.
Gently fold in the flour, salt, baking powder, baking soda, cinnamon, and allspice until just combined, avoiding overmixing.
In a small bowl, toss the blueberries with 1½ tablespoons of flour, then fold them into the batter.
Evenly distribute the batter among the muffin liners and sprinkle with turbinado sugar if desired.
Bake the muffins at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 13–15 minutes, or until a toothpick inserted comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For added sweetness, consider using honey instead of sugar.
These muffins freeze well, making them a great option for meal prep.
Ensure to squeeze out as much moisture from the zucchini as possible for the best texture.

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 8g
Sodium: 140mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg