Blueberry Zucchini Muffins

Course: Snacks

Cuisine: American

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

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 wheat flour, lightly sweetened with maple syrup and blueberries.

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Ingredients

Dry Ingredients

1 ¾ cup white whole wheat 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. If wanting to make gluten-free, be sure to use a 1:1 Gluten Free Baking Flour (I like Bob's). But I would not make these both gluten-free AND vegan - they will be too gummy.

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