Vegan Blueberry Zucchini Muffins
User Reviews
5
Vegan Blueberry Zucchini Muffins
Description
The Vegan Blueberry Zucchini Muffins are prepared by mixing a flaxseed and warm water mixture into a blend of flour, sugar, salt, and baking powder, then incorporating vegetable oil, plant-based milk, vanilla extract, and freshly grated zucchini. Fresh blueberries are folded into the batter, with some reserved for topping. These muffins bake at 400 degrees Fahrenheit for about 35 minutes, developing golden tops and a tender crumb inside. The grated zucchini adds moisture and subtle vegetable flavor without overpowering the sweetness of the blueberries.
The muffins have a soft texture due to the vegetable oil and vegan binder from flaxseeds. The fresh blueberries provide juicy bursts of acidity and sweetness. The vanilla extract enhances flavor complexity. Baking at a high temperature helps form a slightly golden crust on top while keeping the crumb moist.
Ideal for breakfast or as a wholesome snack, these muffins pair well with plant-based butters or preserves. They can also be enjoyed alongside tea or coffee. To maintain texture, it is important to thoroughly drain the grated zucchini to prevent excess moisture which could alter the muffin consistency.
Careful measuring of flour and gentle mixing preserve the rise and tenderness, avoiding a dense or tough result. Leftover muffins can be stored at room temperature for a couple of days or refrigerated for longer freshness.
Ingredients
- 1 tablespoon ground flaxseeds
- 2 ½ tablespoons water warm
- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- ⅓ cup plant-based milk
- 1 ½ teaspoons vanilla extract pure
- ½ cup zucchini grated
- 1 ¼ cups blueberries fresh
Instructions
- Preheat oven to 400 degrees F. Line tin with liners.
- In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 1 minute. Place in the refrigerator for 5 minutes.
- In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the flour mixture and add the vegetable oil, flax meal mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix together. Fold in 1 cup of the blueberries, reserving ¼ cup for topping.
- Fill your cupcake tin with batter (filled to the top). Top with remaining blueberries, pushing them gently into the top of the batter.
- Bake for 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.
Notes
- Press grated zucchini to remove excess moisture for optimal muffin texture.
- Use a food processor grater for quick and consistent shredding of zucchini.
- Spoon and level flour when measuring to avoid dense muffins caused by too much flour.
- Mix the batter gently until combined; some lumps are acceptable to keep muffins tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 237mg | 10% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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