Blueberry Zucchini Muffins are a delicious way to incorporate healthy zucchini into a sweet treat. The moisture from the zucchini combined with juicy blueberries creates tender, flavorful muffins that are perfect for breakfast, snacks, or even dessert. These muffins are a great way to use up fresh zucchini and sneak in some extra veggies!
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (like walnuts or pecans)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Prepare the Wet Ingredients:
- In a large mixing bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Add the Zucchini:
- Gently fold the grated zucchini into the wet mixture.
- Combine the Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the Blueberries:
- Gently fold the blueberries (and chopped nuts, if using) into the batter.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool the Muffins:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve:
These Blueberry Zucchini Muffins are perfect served warm or at room temperature. Enjoy them with a cup of coffee or tea for a delicious and wholesome snack!
Storage:
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
These muffins are soft, moist, and packed with blueberries and a hint of cinnamon, making them a great way to enjoy both veggies and fruit in one delicious bite!
