Zucchini is in season around here, so I’ve decided to share this recipe for zucchini blueberry muffins with you. I’ve been making these for a few years now and it has become a favorite summer treat at our house. These are dairy and nut free so everyone enjoys them here. *You can freeze some shredded zucchini to bake these in the colder months as well, it’s a nice reminder of summer.
Ingredients:
- 3 eggs
- 3 teaspoons of vanilla
- 3/4 cup vegetable oil
- 1/4 cup of applesauce
- 1 1/2 cups of sugar
- 1-2 tablespoons each of raw/white sugar and brown sugar set aside
- 2 cups of shredded zucchini (fresh or frozen)
- 3 cups of all purpose flour
- 1 tsp. of salt
- 1 tsp. of baking powder
- 1/4 tsp. of baking soda
- 1 Tablespoon of ground cinnamon
- 1 and a half cup of blueberries (fresh or frozen)
Directions:
1. Peel and shred 1 large zucchini to make 2 cups. I like to carve a bit of the seeds out, but you don’t have to)
2. Preheat your oven to 350 degrees.
3. Using a large bowl, whisk together eggs, vanilla, oil, applesauce, and sugar.
4. Next, fold in the zucchini. Now mix in the flour, salt, baking powder, baking soda, and cinnamon. (I do this by hand).
5. Carefully fold in the blueberries and you are ready for your muffin tins. Fill almost to the top, leaving a little room for them to rise a bit. Next, sprinkle the sugar on top and place in the oven for around 20-25 minutes (oven temps may vary). You can also use about 3 bread loaves instead of muffin tins, in that case they will need about twice as long to bake.
When they are slightly brown on top and toothpick comes out mostly clean, remove from oven, let cool and enjoy! *I often remove my cupcakes or muffins from the tins immediately to cool and prevent further baking.
Want more recipe ideas? Check out these below or visit our Recipe page.
2 thoughts on “Zucchini Blueberry Muffins”