0 from 3 votes
Zucchini Blueberry Muffins
Your kids, friends, and family are going to love these Zucchini Blueberry Muffins. They're deliciously tender, moist, and bursting with fruitiness!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 12 Muffins
Calories: 217 kcal
Course:
Breakfast
Cuisine:
American
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
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.)
Cup of Yum
Nutrition Information
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
% 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.