Your kids, friends, and family are going to love these Zucchini Blueberry Muffins. They’re deliciously tender, moist, and bursting with fruitiness!
I know, I know. Pretty much every person on earth has tried a blueberry muffin by now.
But what if you could sneak some extra veggies in without compromising the texture or flavor of the muffin? And what if the veggies even… improved the texture and flavor?
Now, I know this is my recipe, but it’s truly the BEST of both worlds, because blueberry muffins? Great. Zucchini muffins? Great. So together? MAGIC!
I’m basically a pro at hiding zucchini in foods now. I’ve hidden it in Chocolate Paleo Zucchini Bread, in Gluten-Free Zucchini Muffins with Applesauce, and even these Zucchini Pancakes! And today, I’m going to show you how to bake it into these zucchini blueberry muffins!
Are Zucchini Blueberry Muffins healthy?
The best part about this recipe is the match made in heaven between blueberries and zucchini. Both contain a healthy dose of nutrients – blueberries are high in antioxidants, while zucchini adds fiber and moisture with few calories – and they complement each other so well.
To make these muffins as healthy as can be, opt for using whole wheat flour, as it is healthier than all-purpose flour because it’s less processed and contains more fiber and nutrients, though this swap will affect the final texture.
If you’re concerned about the refined white sugar, then swap it for more coconut sugar which has a slightly lower glycemic index. You could also replace it with maple syrup or honey. For a lower-carb option, use monk fruit sweetener or erythritol.
Recipe Customizations
There are so many ways that you can make this recipe your own! Feel free to omit the blueberries and add cranberries or blackberries instead. You could also take out all the fruit and add chocolate chips and chopped nuts with a dash of cinnamon, or swirl some nut butter on top before you bake them.
My favorite addition to this recipe is either chia seeds or flax seeds. They boost the fiber and omega-3 content, which makes the muffins more satisfying and nutritionally dense. Or add a dash of lemon juice with some poppy seeds to take these muffins to the next level!
How to Make Ahead and Store
Since these muffins are SUPER moist thanks to the zucchini in them, they should not be stored on the counter at room temperature. Instead, store them in an airtight container in the refrigerator, and finish them within 5 days. If you want to freeze these muffins, I recommend placing them in a freezer-safe container or bag labeled with the date you made them. They will keep in the freezer for up to 3 months, just let them thaw in the refrigerator overnight before enjoying them!
Serving Suggestions
These zucchini blueberry muffins are the perfect treat to grab and go whenever you need them, but you can also glam them up if you’ve got guests coming over!
I like to warm them up in the oven and serve them with ice cream – my favorite flavors are this Cookie Dough Banana Ice Cream, this Ice Cream with Chocolate and Pomegranate, or this Cottage Cheese Ice Cream.
During the colder months, you can also make these muffins feel a bit more festive with a good scoop of this Coconut Milk Ice Cream with Rum and “Egg Nog”!
Recipe
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.)
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
For the Blueberry muffins, what can you use instead of coconut oil?
Hey Janet, The recipe uses avocado oil, but you can substitute it with melted coconut oil, vegetable oil, or even melted butter.