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A batch of zucchini blueberry muffins resting in a metal baking tin.
5 from 1 vote

Easy Zucchini Blueberry Muffins

These easy gluten free zucchini blueberry muffins will be the perfect summer breakfast treat. Made with fruit and vegetables they are something you can feel good about eating!
Prep Time: 10 minutes
Cook Time: 28 minutes
Cooling Time: 10 minutes
Total Time: 48 minutes
Servings: 6 muffins
Calories: 244 kcal

Ingredients

Instructions

  • Preheat the oven to 400F degrees. Line a 6-cup muffin tin with paper liners.
  • In a large mixing bowl, combine gluten free flour, baking powder, salt, cinnamon, nutmeg and sugar. Whisk together until well mixed.
    1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon (6 g) Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ Cup (100 g) Sugar
  • In a second smaller bowl, crack the egg. Whisk until it's frothy like soap bubbles.
    1 (56 g) Egg
  • Add the oil and vanilla to the beaten egg. Mix together.
    ¼ Cup (40 g) Oil, 1 teaspoon Vanilla
  • Pour the beaten egg mixture into the dry ingredients. Add the applesauce, blueberries and shredded zucchini.
    ¼ Cup (56 g) Unsweetened Applesauce, ⅔ Cup (85 g) Zucchini, ½ Cup (75 g) Fresh Blueberries
  • Fold the ingredients together with a spatula until just combined, about 15 strokes.
  • Divide the batter into the 6 lined muffin cups. The cups will be filled nearly to the top. I like using a large ice cream scoop for this job. Sprinkle the tops of the muffins with a little turbinado sugar, if using. Allow the muffin batter to rest for at least 10 minutes.
    Turbinado Sugar
  • Bake in the preheated oven for about 28 minutes or until the tops of the muffins spring back when gently poked.
  • Remove the baked muffins and cool them in the pan for no more than 10 minutes, before removing them from the pan and cooling on a wire rack.

Notes

ZUCCHINI: To prepare the zucchini - remove the stem end.  Peel if you like, but I like to leave the peel on.  Cut the zucchini into quarters and remove the inside area where the seeds are located.  Discard the seed area.  Shred the remaining part of the zucchini with the small shred on a box grater.  There is no need to dry the zucchini after shredded.
BLUEBERRIES: If you don't have fresh blueberries, you can substitute frozen berries.  Do not thaw before adding to the batter.
STORAGE: Store leftover muffins in an airtight container at room temperature for up to 3 days.  For longer storage, place your container in the refrigerator and keep for up to 5 days.