Loved this recipe will be a staple for us!! Who doesn’t love the sweetness of bursting blueberries paired with the cinnamon spice of zucchini muffins?! Add eggs, milk and vanilla; mix well. The lemon glaze guilds the lily. Plus, zucchini + blueberries are a match made in heaven! © 2020 The View From Great Island. Finally, stir in the frozen blueberries. 1600 St George Ave, Suite 301, Rahway, United States. FLOUR – You can also use half whole wheat, half all purpose flour. I am putting this in our family recipe box. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Let me know if you make this recipe by leaving a comment and rating below! Add the dry ingredients and mix on low speed. To the dry mixture, … 4. The muffins are moist, healthy and delicious! Is your muffin pan standard size or jumbo? (Be careful not to over stir or you’ll end up with tough muffins.). In large bowl whisk together the maple syrup (or honey), oil, eggs, and vanilla extract. I love your recipes. Mar 9, 2016 - These Zucchini Blueberry Muffins are made with unsweetened applesauce, grated zucchini and fresh juicy blueberries for the perfect healthy snack! Everyone has that neighbor or friend trying to get rid of zucchini the size of a baseball bat. Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside. I’m so glad you finally broke down and commented Desiree! Veggies Made Great Community Press Shop Online. Subscribe and get a FREE healthy nut butter ebook! (avocado, sunflower, melted & cooled coconut). I used oat milk because that’s all I had-even my hubby liked them! Nothing says summer better than zucchini and blueberries. OR all whole wheat white flour. Home » Breakfast » Blueberry Zucchini Muffins. Step 2:In a large bowl, combine the flour, salt, baking powder, baking soda, sugar, milk, nutmeg, butter, and lemon, stirring to blend. After baking, you can store keto blueberry muffins in a lidded container at room temperature for 2-3 days. These whole wheat blueberry zucchini muffins are a healthier option when you’re craving muffins from your local coffee shop. These turned out delish! You can also make these blueberry muffins ahead of time and freeze them to eat later. I’ve discovered after much experimentation that one of the best secrets to getting my muffins to rise high is to let the batter rest…almost the longer the better, up to 2 hours, at room temperature. ★☆ Blueberry and zucchini is one of the freshest combos and it bears repeating…I put them under my glass dome in the kitchen and by the end of day there was only one left. Yes, frozen are fine, just use them frozen, don’t thaw. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. My lone leftover muffin was fabulous for breakfast this morning so I know they keep beautifully. TO MAKE VEGAN – Replacing the 1 large egg with 1 TBSP flaxseed meal +  3 TBSP of water is a good egg-free substitute. Thank you! Carefully add … These are really amazing muffins! The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. Love your recipe and love the healthy version too. Mix the flaxseed meal with water and let sit for 5 minutes before adding to batter. Different ovens vary greatly, so check these on the early side. ★☆ These look amazing!! I simply measure and add each ingredient starting with the egg and ending with the blueberries and zucchini. Let the muffins cool for about 15 minutes before loosening the edges and turning them out of the pan to cool completely on a rack before glazing. If you have more of a sweet tooth, I’d recommend adding up to 1/4 cup brown sugar or coconut sugar. Use enough lemon juice to make it thick but spreadable. There is nothing that says summer in Michigan like fresh blueberries and copious amounts of zucchini. Even distribute batter among muffin tins, filling about 3/4 of the way full. I’ve made many of your recipes and never commented but I always intend to leave you a note. I like to separate the dry ingredients from wet to ensure even mixing. AND made healthier thanks to whole grain flour and lightly sweetened with maple syrup. I love these! Set aside. I do not recommend subbing a dry sweetener in as it will affect liquid ratios. Scroll . But this is optional, you can bake right away if you like. Privacy Policy. So glad you tried them so quickly Bernice, thanks! Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}. Save my name, email, and website in this browser for the next time I comment. I love to make muffins without paper liners, they bake up bigger and just seem more bakery style to me. Whisk together all the dry ingredients. Lightly grease a loaf pan and line it with parchment paper. I’m looking forward to making them soon. Rate this recipe! These blueberry muffins are so light thanks to Greek yogurt. I find muffin tins, even standard ones, do vary. I don’t know about you, but one of my favorite parts of summer is in-season zucchini. Sounds crazy but it works. if so, how long do I have to bake this? Can this be made in a loaf pan? Comments like this keep me energized, thank you . NOTE: If using frozen blueberries, toss them in a bit of flour first before adding to batter. They are extra special, you won’t be disappointed in them. Using keto-friendly coconut flour, fresh blueberries, and shredded zucchini, you will find yourself whipping these muffins … The muffins look delicious! Muffins are done when inserted toothpick comes out clean, or no wet batter is present. Can you use frozen blueberries or do they have to be fresh? Blueberry Zucchini Muffins are a delicious healthy treat that fits easily into the keto diet. Blueberry Zucchini Muffins are plump moist muffins loaded with zucchini and juicy blueberries, topped with a fresh lemony glaze that makes them the perfect late summer/early fall snack. Bakery Style Blueberry & Blackberry Muffins have classic berry flavors that seriously can’t be beat! Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. 2. I made up a couple batches of low carb zucchini blueberry muffins to use up some of the blueberries in our freezer. In medium bowl, mix together dry ingredients and set aside. Making recipe for guests with lactose sensitivities, can I substitute almond milk? I used the Swerve sugar because, I can’t have regular sugar and they turned out awesome! I am a fan! Fill prepared muffin cups … Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with fresh or frozen blueberries. Whisk in the baking powder, baking soda, and salt. These great muffins are done in one bowl! I made these muffins yesterday and they are undoubtedly one of the best muffins I’ve ever made! Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely. Fold gently so you don't squish the berries. In a medium bowl you’ll combine all of the dry ingredients – flour, baking soda and powder, salt and spices. Not only is it delicious grilled or spiralized, but zucchiniContinue reading Whole Grain Blueberry Zucchini Muffins → Combine topping ... and sprinkle over muffins.Bake at 375°F for ... Yield about 2 dozen. It was a good way to use up my blueberries and didn’t taste overly sweet. Coat a standard muffin pan with nonstick spray. Zucchini blueberry muffins are a summer staple and you must make them! Products. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. I adapted this recipe from these Chocolate Chip Yogurt Muffins. Sometimes, I … Love the combination of blueberries and zucchini for summer baked goods! If stored in an airtight container, your Gluten Free Blueberry Zucchini Muffins will keep on the counter for about 48 hours, in the refrigerator for about 5 days, and in the freezer for up to 3 months. 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