Zucchini Blueberry Muffins
User Reviews
5.0
3 reviews
Excellent
Zucchini Blueberry Muffins
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Your kids, friends, and family are going to love these Zucchini Blueberry Muffins. They're deliciously tender, moist, and bursting with fruitiness!
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Ingredients
- 1 3/4 cups + 1/2 teaspoon (210g) white whole wheat flour divided (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup sugar
- 1/2 cup unsweetened almond milk (or regular milk)
- 1/2 cup avocado oil (or any neutral-flavored oil)
- 1/4 cup coconut sugar (or brown sugar)
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1 cup grated zucchini lightly packed
- 1 tablespoon Raw organic cane sugar
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Instructions
- Preheat your oven to 450°F and generously spray a muffin pan with cooking spray.
- In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
- In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries, zucchini, and cane sugar.
- Add in the flour mixture and gently whisk until just combined - this should only take 8 to 12 stirs, as we don't want to overmix it. You want to see a few floury streaks and some small lumps. This is the key to good, soft muffins.
- In a small bowl, mix together the remaining 1/2 teaspoon of flour with the blueberries. Fold them into the batter gently, along with the zucchini, making sure to not mix it more.
- Use a large ice cream scoop and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the cane sugar.
- Bake for 5 minutes. Then, turn down the heat to 375°F and bake for another 12 to 14 minutes or until the outside is golden brown and a toothpick inserted in the center comes out clean.
- Once cooked, cool in the pan for 30 minutes. Then, transfer to a cooling rack to cool completely before serving (I like to flip mine upside down so the bottoms don't get soggy.)
Nutrition Information
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Calories
217kcal
(11%)
Carbohydrates
28.9g
(10%)
Protein
2.7g
(5%)
Fat
10.2g
(16%)
Saturated Fat
1.6g
(8%)
Polyunsaturated Fat
1.5g
Monounsaturated Fat
7g
Cholesterol
30mg
(10%)
Sodium
233mg
(10%)
Potassium
86mg
(2%)
Fiber
1.2g
(5%)
Sugar
14.8g
(30%)
Vitamin A
4IU
(0%)
Vitamin C
4mg
(4%)
Calcium
9mg
(1%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 28.9g | 10% |
| Protein | 2.7g | 5% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 233mg | 10% |
| Potassium | 86mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 14.8g | 30% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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