Healthy Blueberry Zucchini Muffins | Ambitious Kitchen

Are you in a position for yet every other superb Ambitious Kitchen muffin recipe? I simply can’t forestall.

These healthy blueberry zucchini muffins have been firstly printed again in 2015 and I still can’t get over how a lot I like them. To be truthful, I utterly forgot they were at the website online until I realized a couple of of you making them and leaving comments about how a lot you adored the recipe.

So here we are!

Healthy blueberry zucchini muffins in a muffin tin

Ingredients in blueberry zucchini muffins

These healthy blueberry zucchini muffins are pure gold among muffins. Here’s what you’ll need to make them:

Admittedly, I like baking with zucchini (check out all my zucchini recipes!). Typically the zucchini supplies sufficient moisture to cut maximum extra fat in half and add additional fiber and nutrition. ME LIKEY. I made Tony try one sooner than he left for paintings at some point. He referred to as me 5 minutes later to inform me how delicious they were (even with the zucchini!).

healthy blueberry zucchini muffins on a grey board

How to make blueberry zucchini muffins

  1. Preheat oven to 350 levels F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either means I like to recommend using nonstick cooking spray. This promises that they muffins won't keep on with the liners or the pan.
  2. In a big bowl mix the dry components: flour, baking soda, cinnamon and salt; set aside.
  3. In a separate medium bowl, add the next rainy ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; blend till neatly blended. Add dry components to rainy ingredients and blend till simply mixed. Gently fold in blueberries.
  4. Even distribute batter among muffin tins, filling about 3/Four of the best way complete. Bake for 22-30 minutes or until toothpick inserted into the center of the muffin comes out blank. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to complete cooling. Makes 12 muffins.

Healthy blueberry zucchini muffin with a bite taken out

Tips for baking with zucchini

easy blueberry zucchini muffin with a bite taken out

Freezer-friendly blueberry zucchini muffins

Yes, those healthy blueberry zucchini muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a big freezer bag. When you’re able to enjoy them, reheat for 30-45 seconds in the microwave or just thaw them at room temperature.

Customize your blueberry zucchini muffins

Feel loose so as to add some mix-ins or toppings! I recommend:

three healthy blueberry zucchini muffins in a stack

More zucchini baked goods to check out

Skinny Zucchini Banana Chocolate Chip

Double Zucchini Chocolate Chip Muffins

Healthy Zucchini Brownies

Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)

Healthy Zucchini Bread

I'm hoping you like these healthy blueberry zucchini muffins! If you make them I’d love so that you can depart a comment and score letting me understand how you liked them. Enjoy xo!

Good Morning Healthy Blueberry Zucchini Muffins

4.99 from 86 votes

Prep Time 10 mins

Cook Time 20 minutes

Total Time 30 mins

Healthy blueberry zucchini muffins made extra moist because of zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with natural maple syrup instead of sugar. Great for snacking & freezer-friendly, too!

  • 1 1/2 cups white whole wheat flour or entire 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 recent or frozen blueberries
  1. Preheat oven to 350 levels F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either means I recommend using nonstick cooking spray. This guarantees that they muffins won't keep on with the liners or the pan.

  2. In a big bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; put aside.

  3. In a separate medium bowl, upload the following rainy substances: shredded zucchini, natural maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; blend until well mixed. Add dry ingredients to rainy substances and blend till simply combined. Gently fold in blueberries.

  4. Even distribute batter among muffin tins, filling about 3/Four of the way in which complete. Bake for 22-Half-hour or till toothpick inserted into the middle of the muffin comes out clean. Cool on twine rack for 10 minutes then take away muffins and switch to cord rack to complete cooling. Makes 12 muffins.

Muffins can be frozen; in my opinion wrap muffins in ziploc baggage or retailer them in a big 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 normal egg.

To make gluten unfastened: I like to recommend subbing all goal gluten unfastened flour, chickpea flour or oat flour. Please word that I have not examined them with a gluten unfastened sub, so cannot be positive they will work.

Out of applesauce? I think 1 mashed banana would work smartly.

Nutrition

Servings: 12 muffins

Serving size: 1 muffin

Calories: 121kcal

Fat: 3.1g

Carbohydrates: 21.9g

Fiber: 2g

Sugar: 11.2g

Protein: 2.7g

Recipe at the start revealed August 2015. Republished April 2020.

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