Healthy Blueberry Zucchini Muffins | Ambitious Kitchen


Are you ready for yet another amazing Ambitious Kitchen 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.

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:

  • White whole wheat flour or whole wheat pastry flour: To make them gluten free I’d suggest trying out an all purpose gluten free flour, chickpea flour or oat flour. I haven’t tried it, but please report back if you do.
  • Baking soda: to help these bake up properly.
  • Cinnamon: for a delicious, cozy flavor.
  • Shredded zucchini: adds moisture to these amazing muffins and a sneaky veggie! Make sure to squeeze it of excess moisture before you add to the batter.
  • Maple syrup: for a yummy, natural sweetness instead of sugar. Plus who doesn’t love maple + blueberry together?
  • Vanilla & almond extract: the combo makes these extra special.
  • Olive oil: you’ll just need 2 tablespoons – that’s it! Feel free to sub in melted butter or metled and cooled coconut oil if you prefer.
  • Applesauce: for additional moisture in place of extra oil.
  • Egg: to hold these babies together. You could also try using a flax egg but I haven’t tested it.
  • Almond milk: just a bit for the perfect amount of moisture
  • Blueberries: for bursts of blueberry flavor in every bite!

Admittedly, I love baking with zucchini (check out all my zucchini recipes!). Typically the zucchini provides enough moisture to cut most excess fat in half and add extra fiber and nutrition. ME LIKEY. 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!).

healthy blueberry zucchini muffins on a grey board

How to make blueberry zucchini muffins

  1. 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.
  2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
  3. 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.
  4. 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.

Healthy blueberry zucchini muffin with a bite taken out

Tips for baking with zucchini

  • wash your zucchini but no need to peel it first.
  • use a grater like this for finely shredding your zucchini.
  • squeeze out all of the excess moisture using something like a cheesecloth or a dish towel.
  • freeze excess shredded zucchini for using later! I have a whole guide on how to do it here.

easy blueberry zucchini muffin with a bite taken out

Freezer-friendly blueberry zucchini muffins

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

Customize your blueberry zucchini muffins

Feel free to add some mix-ins or toppings! I suggest:

  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • add in orange or lemon zest for a citrus twist
  • add poppyseeds for crunch
  • a yummy lemon glaze like in this recipe
  • a drizzle of homemade nut butter on top

three healthy blueberry zucchini muffins in a stack

More zucchini baked goods to try

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 hope you love these healthy blueberry zucchini muffins! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy xo!

Good Morning Healthy Blueberry Zucchini Muffins

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

  • 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
  1. 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.

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

  3. 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.

  4. 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, chickpea flour or oat flour. Please note that I haven’t tested them with a gluten free sub, so can’t be certain they will work.

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

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 originally published August 2015. Republished April 2020.



Original Source Link

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!

Thank you for subscribing.

Something went wrong.

close