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–+ servings

Blueberry Zucchini Muffins

MelissaKNorris
Are you ready to take your standard blueberry muffins to the next level? Don’t worry, it’s not complicated! You don’t have to be an experienced baker to make blueberry muffins healthy.
4.39 from 21 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 24
Calories 161 kcal

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowls
  • Whisk
  • Silicone Spatula
  • Muffin Tin

Ingredients
  

Wet Ingredients:

  • 3 whole Eggs lightly beaten
  • 1/2 cup Melted Butter or coconut oil
  • 1/2 cup Applesauce
  • 3 teaspoons Vanilla extract
  • 1 2/3 cup Raw Sugar
  • 2 cups shredded zucchini

Dry Ingredients:

  • 3 cups All-Purpose Flour spelt, or soft white wheat
  • 1 teaspoon Salt
  • 2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 1/2 teaspoon Ground Cinnamon
  • 1 1/2 teaspoon Ground Nutmeg
  • 2 cups Blueberries fresh or frozen

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease muffin tins or loaf pans.
  • Mix Wet Ingredients: Cream together eggs, applesauce, butter, sugar, and vanilla. Fold in zucchini. Stir in blueberries.
  • Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, baking soda, and spices.
  • Mix and Fold: Slowly incorporate the dry ingredients into the wet mixture, stirring gently. Gently fold in the grated zucchini and blueberries.
  • Bake: Pour the batter into muffin tins and sprinkle with raw sugar crystals if desired. Bake for 18–22 minutes. (Check for doneness at 18 minutes.) Pro-Tip: To make a loaf of blueberry zucchini bread, pour the batter into prepared bread pans and bake for about 40 minutes. Test with a toothpick—it should come out clean.
  • Cool and Enjoy: Allow the muffins to cool for 5 minutes in the pan then remove to a cooling rack to finish cooling.

Notes

  • If you have picky eaters, shred the zucchini in a food processor until it's almost pulverized and they won't know it's in there!
  • Don't have applesauce? Use 1/2 cup melted butter in it's place or coconut oil (I think butter tastes better personally)
  • Before storing your zucchini blueberry muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for 3-4 days. To freeze, place cooled muffins in a single layer in a freezer-safe bag or container. When you're ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.

Nutrition

Calories: 161kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 177mgPotassium: 89mgFiber: 1gSugar: 16gVitamin A: 167IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Keyword blueberry muffins, blueberry zucchini muffins, healthy zucchini muffins with applesauce, zucchini blueberry muffins
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