Are you ready for yet another zucchini muffin recipe? I just can’t stop.
These healthy blueberry zucchini muffins were originally published back in 2015 and I still can’t get over how much I adore them. To be honest, I completely forgot they were on the site until I noticed a few of you making them and leaving comments about how much you adored the recipe.
I figured it was time for a little recipe photography reshoot. So here we are!
Admittedly, I love baking with zucchini (as if you didn’t already know that). Typically the zucchini provides enough moisture to cut most excess fat in half and add extra fiber and nutrition. ME LIKEY.
These blueberry zucchini ones are pure gold among muffins. They’re made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini (fruits and veggies YAY), cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.
Best of all, they are LOADED with blueberries.
I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!).
I noticed that they got better and better as the days go went by; you can even freeze them for busy mornings! I enjoyed mine spread with salted almond butter or pecan butter.
If you want them to be a little more satisfying, I suggest adding 1/2 cup chopped walnuts or pecans for a dose of healthy fat. ENJOY!
Ps. If you’re anything like me and love baking with zucchini, here are some other recipes you might like:
Good Morning Healthy Blueberry Zucchini Muffins
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- 1/2 cup pure maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil (or sub melted butter)
- 1/3 cup unsweetened applesauce (or apple butter)
- 1 egg
- 1/4 cup unsweetened almond milk (any milk will work)
- 1 cup fresh or frozen blueberries
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
To make vegan: Use a flax egg instead of a regular egg.
To make gluten free: I recommend subbing all purpose gluten free flour or chickpea flour.