Description
These Deliciously Moist Blueberry Zucchini Muffins combine fresh zucchini and juicy blueberries for a healthy twist on a classic favorite. Sweetened naturally with honey and applesauce, and spiced with cinnamon and almond extract, these muffins stay tender and flavorful. Perfectly portioned for 12 servings, they’re ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1.5 cups all-purpose flour (or whole wheat flour for a healthier twist)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup zucchini, shredded
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 0.25 teaspoon almond extract
- 2 tablespoons olive oil
- 0.33 cup unsweetened applesauce
- 1 large egg
- 0.25 cup milk (or almond milk for dairy-free)
Add-ins & Garnishes
- 0.75 cup fresh blueberries
- Powdered sugar for dusting
- Chopped nuts (walnuts or almonds), optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners to make removal easy and enhance presentation.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined. Set aside for later.
- Combine Wet Ingredients: In a separate medium bowl, mix shredded zucchini, honey, vanilla extract, almond extract, olive oil, unsweetened applesauce, egg, and milk. Stir until the mixture is smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredient mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins light and fluffy.
- Add Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the oven and bake for about 20 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely to prevent sogginess.
- Serve: Just before serving, dust the muffins lightly with powdered sugar and sprinkle chopped nuts on top if desired for extra crunch and flavor.
Notes
- For a dairy-free option, substitute the milk with almond or oat milk.
- Using whole wheat flour boosts the fiber content but may slightly change texture.
- Do not overmix the batter to avoid dense muffins.
- Add chopped nuts for more texture and flavor.
- Fresh blueberries work best, but frozen can be used if fresh are out of season; do not thaw before adding.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
