Blueberry Zucchini Muffins

Course: Snacks

Cuisine: American

Keyword: blueberry muffins, ways to use zucchini, zucchini muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 180kcal

Author: Ashley

Moist Blueberry Zucchini Muffins are the best summer snack! Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with fresh or frozen blueberries. You will love these healthy vegan-friendly muffins!

Print Recipe

Equipment

Ingredients

Dry Ingredients

1 ¾ cup whole wheat pastry flour see notes
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg optional

Wet Ingredients

½ cup pure maple syrup
3 tablespoons brown sugar or coconut sugar for a slightly sweeter muffin
⅓ cup avocado oil or sub light olive oil
1 large egg OR flaxseed egg see notes
2 teaspoons vanilla extract
¼ cup milk of choice
1 ½ cups finely shredded zucchini not super packed, equal to about 1 medium
1 cup fresh or frozen blueberries

Instructions

Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside.
Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
Mix wet ingredients: In large bowl, whisk together maple syrup, sugar (if using), oil, egg (or flaxseed egg) and vanilla until well combined.
Combine: Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. Carefully add in milk, fold in shredded zucchini and blueberries until just combined. (Be careful not to over stir or you'll end up with tough muffins.)
Bake: Evenly distribute muffin batter into the 12 lined muffin cups, filling almost to the top. Bake for 20-25 minutes at 350ºF. Check muffins at 20 minutes with inserted toothpick for wet batter.
Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.

Notes

FLOUR – You can also use half whole wheat, half all purpose flour. OR all whole wheat white flour. If wanting to make gluten-free, be sure to use a 1:1 Gluten Free Baking Flour (I like Bob's).

SWEETENER – Honey may also be used but muffins will brown a bit more. I do not recommend subbing a dry sweetener in as it will affect liquid ratios. If you have more of a sweet tooth, I'd recommend adding up to 1/4 cup brown sugar or coconut sugar.

TO MAKE VEGAN – Replacing the 1 large egg with 1 TBSP flaxseed meal + 3 TBSP of water is a good egg-free substitute. Mix the flaxseed meal with water and let sit for 5 minutes before adding to batter.

GLUTEN-FREE – I did not test this with a gluten free flour AND flaxseed combo, so texture may be off.

Nutrition