Looking for a delicious and nutritious breakfast option? These healthy blueberry zucchini muffins are a must-try! Bursting with the goodness of summer berries and zucchini, these muffins are a delightful treat for any time of the day.
I’ve taken a classic recipe and given it a healthy twist by using ingredients like applesauce, grated zucchini, and fresh blueberries. These muffins are not only incredibly tasty but also a guilt-free choice compared to traditional muffins.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Wet Ingredients
- 1 cup shredded zucchini
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/4 cup brown sugar (optional)
- 1 large egg or flaxseed egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (any type)
- Non-stick cooking spray or muffin liners
Equipment Needed
When preparing these healthy blueberry zucchini muffins, you’ll need a few key pieces of equipment to ensure your baking process goes smoothly. Here’s what you’ll need:
- Muffin Pan: A standard 12-cup muffin pan will be essential for baking your muffins to perfection.
- Mixing Bowls: Have a few mixing bowls on hand to combine your wet and dry ingredients separately before mixing them together.
- Grater: You’ll need a grater to shred the zucchini for your muffin batter.
- Measuring Cups and Spoons: Precise measurements are crucial in baking, so make sure you have both measuring cups and spoons for accurate ingredient quantities.
- Whisk or Electric Mixer: To thoroughly combine your ingredients, a whisk or electric mixer will come in handy.
- Spatula: A spatula is useful for folding the ingredients together gently without overmixing.
- Cooling Rack: Once your muffins are out of the oven, a cooling rack will help them cool evenly.
Having these tools ready will make the baking process smooth and efficient, ensuring your healthy blueberry zucchini muffins turn out perfectly delicious.
Preparation Steps
Preparing Zucchini
- Shred the zucchini with the skin on using a cheese grater.
- Squeeze the shredded zucchini in a paper towel to remove excess moisture.
- Alternatively, use a food processor to shred the zucchini to the right consistency.
- 1 and a half cups of lightly packed shredded zucchini should be sufficient for the recipe.
- Preheat the oven to 350 degrees F (175 degrees C) for optimal baking conditions.
- Grease the muffin cups or line them with paper liners to prevent sticking.
- Ensure the oven is adequately preheated before placing the muffin batter for even baking.
Directions
Creating these delicious and healthy blueberry zucchini muffins is easier than you think. Follow these simple steps for a delightful treat.
Combining Ingredients
- Preheat your oven to 350 degrees F, and ensure you have a 12-cup muffin pan lined with muffin liners.
- In a large bowl, mix the dry ingredients together: flour, baking soda, cinnamon, and salt, then set aside.
- In a separate medium bowl, combine the wet ingredients – shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg, and milk. Blend until well combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Carefully fold in the blueberries.
Filling the Muffin Pan
- Evenly distribute the muffin batter among the prepared muffin tins, filling each about 3/4 of the way full.
- Sprinkle the tops with hemp hearts for an extra healthy touch.
- Bake the muffins for approximately 20 minutes, keeping an eye out to avoid overbaking. Use a toothpick to check for doneness – it should come out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Preheat your oven to 375F and grease a muffin pan or use muffin liners.
- Whisk together an egg, oil, sugar, buttermilk, and vanilla extract in a bowl until combined.
- Add baking powder, baking soda, salt, flour, zucchini, and blueberries to the wet mixture. Fold gently to mix without squishing the berries.
- Let the batter sit for up to an hour for better rising if desired. Then, fill the muffin cups and bake for 25-27 minutes until golden and risen.
- Cool the muffins for 15 minutes before enjoying these delightful treats.
Customization Options
Using Different Fruits
For a different flavor twist, you can experiment with various fruits in these muffins. Try substituting blueberries with raspberries, strawberries, or even diced apples for a unique and delicious muffin experience. The juicy burst of different fruits will add a fresh and dynamic touch to your muffins.
Making Vegan or Gluten-Free
To cater to dietary preferences or restrictions, you can easily make these muffins vegan or gluten-free. Swap the egg for a flax or chia seed egg substitute to make them vegan-friendly. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. These adaptations ensure that everyone can enjoy these healthy and scrumptious blueberry zucchini muffins.
Storage and Freezing Tips
Storing Freshly Baked Muffins
After baking a batch of these delectable blueberry zucchini muffins, let them cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature for up to 3-4 days. To maintain their freshness, you can also place a paper towel at the bottom of the container to help absorb excess moisture and prevent the muffins from becoming soggy.
Freezing and Reheating
If you want to enjoy these muffins at a later time, they freeze exceptionally well. Wrap each muffin individually in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for up to 2-3 months. When ready to enjoy, simply thaw the muffins in the refrigerator overnight or reheat them in the microwave for a quick and convenient snack. These muffins taste just as delicious after being frozen, maintaining their moist and tender texture.
Nutritional Information
To help you make informed decisions about your food choices, here is the nutritional breakdown of these delightful blueberry zucchini muffins. These muffins are not only bursting with flavor but also packed with essential nutrients for a healthy treat.
| Nutrient | Amount |
|---|---|
| Calories | 196 kcal |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 23mg |
| Sodium | 260mg |
| Total Carbohydrate | 27g |
| Dietary Fiber | 2g |
| Sugars | 12g |
| Protein | 4g |
These blueberry zucchini muffins are a great source of energy to kickstart your day or refuel your body as a tasty snack. With a balance of carbohydrates, fats, and proteins, they are a well-rounded treat that you can enjoy guilt-free.
Conclusion
These healthy blueberry zucchini muffins are a versatile and nutritious option for a guilt-free breakfast or snack. With customizable variations and storage tips provided, you can enjoy these delicious treats at any time. Whether you opt for the classic blueberry version or experiment with different fruits, these muffins are a convenient and satisfying choice. By following the preparation and freezing guidelines, you can ensure that your muffins stay fresh and flavorful for an extended period. With the nutritional information highlighting their balanced profile, these muffins are not only tasty but also a wholesome addition to your diet. Try out this recipe and savor the goodness of these delightful blueberry zucchini muffins!