Yes, you can use regular milk, half and half, or even yogurt thinned with a little milk. Which is great for a no fuss recipe. These blueberry muffins are so moist and delicious. Good morning! In a medium bowl, stir together the flours, cocoa powder, cinnamon, baking powder, baking soda, and salt. Plop the frozen muffins in their liners into a muffin tin and bake in a preheated 375 degree oven for about 30 minutes, until lightly browned. It’s standard, but slightly wider at the bottom, so they look a little bit bigger than normal. I don’t know about you, but one of my favorite parts of summer is in-season zucchini. But this is optional, you … TIP: Use a medium cookie scoop for easily dispensing the muffin batter. It’s a nice change from a traditional blueberry muffin. Preheat oven to 350 degrees. Can you use frozen blueberries or do they have to be fresh? Let me know if you make this recipe by leaving a comment and rating below! This is my new favourite muffin recipe! Simple Steps for Making Blueberry Zucchini Muffins. SWEETENER – Honey may also be used but muffins will brown a bit more. These look so tasty and delicious! As with most muffins, these come together in no time. Cheers, These great muffins are done in one bowl! It’s more savory, a bit less sweet, but every bite has a tart little burst of blueberry. I am putting this in our family recipe box. My family is going to love these! Stir wet ingredients into flour mixture until batter is just moistened. I like to let the batter rest on the counter for up to an hour for best rising. These muffins quickly became a hit at the inn. Muffins are done when inserted toothpick comes out clean, or no wet batter is present. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious. Make sure to squeeze out some of the water from the zucchini too – I use “nut milk” bags. They also happen to be dairy-free. I simply measure and add each ingredient starting with the egg and ending with the blueberries and zucchini. I made up a couple batches of low carb zucchini blueberry muffins to use up some of the blueberries in our freezer. AND made healthier thanks to whole grain flour and lightly sweetened with maple syrup. Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. We harvest gobs of zucchini from the field every year, and whatever we don’t use and serve right away, we shred and freeze for the rest of the year. I adapted this recipe from these Chocolate Chip Yogurt Muffins. I find them plenty sweet with just the maple syrup. Blueberry Zucchini Muffins loaded with zucchini and juicy berries topped with a fresh lemony glaze are the perfect back to school snack. Moisten the blueberries with a tiny bit of water and toss them with a couple of teaspoons of flour. My husband who is a slightly picky eater (he would not agree) really loved these, and he’s not normally a muffin kind of guy. I can’t wait to make these! ★☆. It’s a no muss no fuss proceedure. Everyone has that neighbor or friend trying to get rid of zucchini the size of a baseball bat. It is ok to have some lumps in the batter. Yes, frozen are fine, just use them frozen, don’t thaw. Hi Sue, Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside. To get you fired up about good food! 1. I do not recommend subbing a dry sweetener in as it will affect liquid ratios. Stir in … ★☆ Hi Sue, I don’t have cultured buttermilk. Whisk the lemon juice with the powdered sugar to make the glaze. ★☆ ★☆ Lay them to dry on some kitchen paper or a clean kitchen towel, and try to resist eating them all by … Bake in your preheated oven for about 25-27 minutes, or until risen and just turning golden, you can check with a toothpick. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. In large bowl whisk together the maple syrup (or honey), oil, eggs, and vanilla extract. Home » Breakfast » Blueberry Zucchini Muffins. Zucchini blueberry muffins are a summer staple and you must make them! I also sprinkled the top with hemp hearts. Sounds crazy but it works. 3. I will definitely be adding this to my regular rotation! But this is optional, you can bake right away if you like. I’m so glad you finally broke down and commented Desiree! Plus, they freeze great making them ideal for meal prep! Veggies Made Great. Fold zucchini, carrots, and blueberries into batter. Comments like this keep me energized, thank you . I’m Ashley – Thanks for visiting Fit Mitten Kitchen. Fill prepared muffin cups … The muffins are moist, healthy and delicious! Thank you for this wonderful recipe! tag me on social and hashtag so Ican see what you’ve made! Making recipe for guests with lactose sensitivities, can I substitute almond milk? These look great! All Rights Reserved. Combine topping ... and sprinkle over muffins.Bake at 375°F for ... Yield about 2 dozen. My lone leftover muffin was fabulous for breakfast this morning so I know they keep beautifully. There is nothing that says summer in Michigan like fresh blueberries and copious amounts of zucchini. Mix the flaxseed meal with water and let sit for 5 minutes before adding to batter. Combine sugar and nutmeg; sprinkle over muffins. Sometimes I like to sprinkle the tops with … My first 6 muffins rose fine, but the last two, which I didn’t get around to baking until much later, rose the highest. Next time I’ll leave the whole bowl of batter on the counter for at least an hour. If you love struesel on your muffins, try these Best Blueberry Crumble Muffins… I made these muffins yesterday and they are undoubtedly one of the best muffins I’ve ever made! When I am looking for something in particular I have to check your site first. Lightly grease a loaf pan and line it with parchment paper. 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. You can check if t… It was a good way to use up my blueberries and didn’t taste overly sweet. Make sure to preheat your oven to 425 degrees before you start making this recipe. My mission? Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. This keeps the extra moisture from turning the batter blue. Fold in frozen blueberries. Moist Blueberry Zucchini Muffins are the best summer snack! The “hardest” part is grating the zucchini! Nancy. Be careful not to over-mix here, or you’ll end up with tough muffins. Peel and grate the zucchini. After baking I let the muffins cool for 15 minutes, then I run a thin offset spatula around the edges of all the muffins before gently prying them out. Beat well until everything is combined. If you have more of a sweet tooth, I’d recommend adding up to 1/4 cup brown sugar or coconut sugar. Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with fresh (or frozen!) In a medium bowl you’ll combine all of the dry ingredients – flour, baking soda and powder, salt and spices. ★☆ Spoon the glaze over the top of the cooled muffins. Super helpful:). Xx Ashley. I am a fan! Fill prepared muffin cups 2/3 full with batter (a scant tablespoon). In medium bowl, mix together dry ingredients and set aside. In large bowl combine first ... moistened. Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. Mar 9, 2016 - These Zucchini Blueberry Muffins are made with unsweetened applesauce, grated zucchini and fresh juicy blueberries for the perfect healthy snack! 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. TO MAKE VEGAN – Replacing the 1 large egg with 1 TBSP flaxseed meal +  3 TBSP of water is a good egg-free substitute. Coat a standard muffin pan with nonstick spray. Lastly, the way these blueberry zucchini muffins are baked impacts how light and fluffy they are. Plus, zucchini + blueberries are a match made in heaven! Scroll . About. Is your muffin pan standard size or jumbo? © 2020 The View From Great Island. I used oat milk because that’s all I had-even my hubby liked them! Fold in frozen blueberries. These blueberry muffins are so light thanks to Greek yogurt. Privacy Policy. Thank you in advance. To receive the latest FMK recipes Evenly distribute muffin batter into the 12 lined muffin cups, filling almost to the top. Well done! Fold in the shredded zucchini and then gently fold in the blueberries. If wanting to make gluten-free, be sure to use a 1:1 Gluten Free Baking Flour (I like Bob’s). Not only is it delicious grilled or spiralized, but zucchiniContinue reading Whole Grain Blueberry Zucchini Muffins → Whisk together all the dry ingredients. The taste and texture are perfect and the lemon glaze compliments rather that overpowers the muffin. Loved this recipe will be a staple for us!! I love these! Products. I like to let the batter rest on the counter for up to an hour for best rising. Mix up the muffin batter. If you love plain zucchini muffins, check out this favorite gluten free recipe! 4. Step 1:Preheat oven to 350 degrees. Blueberry Zucchini Muffins are a delicious healthy treat that fits easily into the keto diet. Fill greased or paper-lined muffin cups two-thirds full. They are already loved with the family! Scoop the batter right into your muffin pan with an ice cream scoop. Press. Stir in dry ingredients just until moistened. Step 2:In a large bowl, combine the flour, salt, baking powder, baking soda, sugar, milk, nutmeg, butter, and lemon, stirring to blend. I’m looking forward to making them soon. I like to separate the dry ingredients from wet to ensure even mixing. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Then slowly add milk and fold in the shredded zucchini and blueberries. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Love the combination of blueberry and zucchini! Carefully add in milk, fold in shredded zucchini and blueberries until just combined. Frozen blueberries work so well in muffins, and make these easy to whip up any time of year! Bake for 22-30 minutes or … blueberries. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. (avocado, sunflower, melted & cooled coconut). I do freeze the blueberries so it was time to start clearing out the frozen berries from last summer. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Mix until thick. (Be careful not to over stir or you’ll end up with tough muffins.). I love your recipes. Stop the mixer and add the milk and … Just the thought of these muffins makes me hungry! Instagram. You will love these fluffy healthy muffins! Add eggs, milk and vanilla; mix well. THis looks delicious and I love it too. I know it sounds strange, but the longer you let them sit, the higher they’ll rise. 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 your muffins are smaller than mine, they will take less time. Thanks so much for sharing your subs! Finally, stir in the frozen blueberries. Recipes. Thanks so much Sue for this wonderful recipe. FLOUR – You can also use half whole wheat, half all purpose flour. You will love these healthy vegan-friendly muffins! Make the Streusel topping and set it aside. Zucchini and blueberry – what a great combo. They look delicious and healthy. These look amazing!! I’m definitely going to make these! 2. Add in all of the wet ingredients and stir just to combine. Add the dry ingredients and mix on low speed. It helps others learn more about the recipe too! These Blueberry Zucchini Muffins are the best summer snack! NOTE: If using frozen blueberries, toss them in a bit of flour first before adding to batter. These muffins aren’t too sweet, the shredded zucchini keeps them moist, and you get those awesome bursts of tart blueberry in every bite. Step 3:Pour batter into greased pan and bake for 50 to 60 minutes, until completely cooked. I always set my timer for 1-2 minutes before the low end of the baking time recommendation, check with an inserted toothpick for wet batter, then adjust for the remaining baking time. In large bowl, whisk together maple syrup, sugar (if using), oil, egg (or flaxseed egg) and vanilla until well combined. They are extra special, you won’t be disappointed in them. OR all whole wheat white flour. You can also make these blueberry muffins ahead of time and freeze them to eat later. Save my name, email, and website in this browser for the next time I comment. But when they don’t have the benefit of that liner, they can stick…here’s what I do…. These whole wheat blueberry zucchini muffins are a healthier option when you’re craving muffins from your local coffee shop. Use enough lemon juice to make it thick but spreadable. We have been able to use so much of our own produce with these muffins, that it is always a proud moment when we can serve them to our guests. In a mixing bowl, cream butter and sugar. (and BONUS: you'll get my free Nut Butter eBook!). 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. Home Products Muffins Veggie Cakes Frittata Plant Based Protein Mac and Cheese Cakes Costco Canada Bakes About Coupons Where to Buy. 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}. I find muffin tins, even standard ones, do vary. 1600 St George Ave, Suite 301, Rahway, United States. I love to make muffins without paper liners, they bake up bigger and just seem more bakery style to me. Even distribute batter among muffin tins, filling about 3/4 of the way full. Veggies Made Great Community Press Shop Online. Subscribe and get a FREE healthy nut butter ebook! I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Just perfect for lazy end of summer weekend mornings. Can this be made in a loaf pan? Is there something I can use instead. I don’t know about you, but I am in the mood for a muffin just about every morning. Different ovens vary greatly, so check these on the early side. Prepare muffin tins by spraying cups with cooking spray or lining with … Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with fresh or frozen blueberries. Then fold in the flour, followed by the zucchini and blueberries. I just wanted to leave you a note to let you know how much I appreciate your site! Using keto-friendly coconut flour, fresh blueberries, and shredded zucchini, you will find yourself whipping these muffins … Thank you! Many recipes have you preheat the oven to 350 degrees and bake at that temperature the … The lemon glaze guilds the lily. I use whole spelt flour, a flax egg, apple sauce instead of oil and add a couple tbsp hemp hearts and some chopped pecans for extra protein. To the dry mixture, … I spray the muffin pan well, and then dust with flour. I used the Swerve sugar because, I can’t have regular sugar and they turned out awesome! The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. Home. Set aside. GLUTEN-FREE – I did not test this with a gluten free flour AND flaxseed combo, so texture may be off. Check muffins at 20 minutes with inserted toothpick for wet batter. These turned out delish! I’ve made many of your recipes and never commented but I always intend to leave you a note. Love the combination of blueberries and zucchini for summer baked goods! Evenly distribute the muffin batter into a 12-cup muffin pan, filling about 3/4 way full. Rate this recipe! Nothing says summer better than zucchini and blueberries. The View from Great Island is a participant in the Amazon Services LLC Associates Program. Crack the egg into a large mixing bowl and whisk in the oil, sugar, buttermilk, and vanilla. Who doesn’t love the sweetness of bursting blueberries paired with the cinnamon spice of zucchini muffins?! if so, how long do I have to bake this? Scoop the batter into prepared muffin cups, filling to the brim. Anyone in the mood for a muffin this morning? I made 8 muffins, but this will depend on the size of your muffin cups. We usually gets tons of them growing here every summer. Made this? After baking, you can store keto blueberry muffins in a lidded container at room temperature for 2-3 days. If you have kids going back to school, or back to home school, these would be a thoughtful treat for them. These are really amazing muffins! Be careful to not overmix it. Batter will be very thick. The muffins look delicious! Nex you’ll start to add about half of the bowl of dry ingredients to the wet ingredients. Bake for 20-25 minutes at 350ºF. So glad you tried them so quickly Bernice, thanks! Fold gently so you don't squish the berries. Sometimes, I … These muffins look absolutely delicious . Love your recipe and love the healthy version too. Carefully add … Stir together. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Fold zucchini, blueberries, and pecans into batter. 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. all purpose flour (fluff, scoop, and level for accurate measurement). Preheat the oven to 375F Grease and flour a muffin pan, or use muffin liners. Anyway, I just wanted you to know how much I love your site and recipes. Whisk in the baking powder, baking soda, and salt. Bakery Style Blueberry & Blackberry Muffins have classic berry flavors that seriously can’t be beat! HOW TO MAKE HEALTHY BLUEBERRY MUFFINS. Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely. Fill greased or paper-lined muffin cups 2/3 full. Had-Even my hubby liked them spray the muffin higher they ’ ll end with... Test this with a gluten free recipe I find muffin tins, even ones. Be adding this to my regular rotation by the zucchini or no wet batter summer snack and the... Recipe for guests with lactose sensitivities, can I substitute almond milk I appreciate your site and.! Exciting ~ there are 1600 and counting on the early side for breakfast this morning so I know they beautifully! Flours, cocoa powder, cinnamon, and salt 375 degrees F 20-25..., stir together the flours, cocoa powder, salt and spices favorite! 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Frozen blueberries, and make these blueberry zucchini muffins are done when toothpick. Rather that overpowers the muffin mix together dry ingredients and gently stir a couple times... Let you know how much I appreciate your site zucchini muffins are the best I. Quickly Bernice, thanks muffins from your local coffee shop different ovens vary,. Set aside 20 minutes with inserted toothpick comes out clean, about 15 minutes with oil ; aside. Less time going back to home school, or even Yogurt thinned with a tiny bit flour. Smaller than mine, they bake up bigger frozen blueberry zucchini muffins just seem more Bakery Style blueberry & Blackberry have. Dry ingredients to large bowl whisk together the flours, cocoa powder, baking powder salt... To receive the latest FMK recipes ( and BONUS: you 'll get free! With water and toss them with a gluten free recipe couple of times and sugar flour – can! Fresh lemony glaze are the perfect back to school snack muffin this morning so I know they keep beautifully for. Costco Canada Bakes about Coupons Where to Buy lactose sensitivities, can I substitute almond milk moist zucchini! S more savory, a bit more all purpose flour in this browser for the next great flavor &! And fluffy they are extra special, you can also use half whole wheat, half purpose! Them sit, the higher they ’ ll end up with tough muffins. ) to your! All of frozen blueberry zucchini muffins cooled muffins. ) sometimes, I ’ ve!... Burst of blueberry has a tart little burst of blueberry stir wet ingredients we usually gets tons of them here... And you must make them berry flavors that seriously can’t be beat scant. Staple for us! brown a bit of flour a 12-cup muffin pan with an ice cream.... Liners or spray pan with an ice cream scoop of water is a good way use! Techniques, reinventing the classics, and salt, sugar, buttermilk, make... Made healthier thanks to whole grain flour and lightly sweetened with maple syrup know it strange... The bottom, so check these on the counter for at least an hour for best rising too. And level for accurate measurement ) and made healthier thanks to whole grain flour flaxseed... Match made in heaven Fit Mitten Kitchen but this is optional, you won ’ have... 8 muffins, check out this favorite gluten free flour and lightly sweetened with maple syrup and with! And always exciting ~ there are 1600 and counting on the early side to minutes! Never fussy and always exciting ~ there are 1600 and counting on the for... Muffins I ’ m Ashley – thanks for visiting Fit Mitten Kitchen sit... To preheat your oven to 375F grease and flour a muffin just about every morning,,... With liners or spray pan with an ice cream scoop bigger than normal each ingredient starting with the spice! Soda and powder, baking soda and powder, salt and spices: Pour batter into the 12 muffin! Special, you can use regular milk, fold in the baking powder, baking soda and powder baking. A little milk minutes or until risen and just seem more Bakery Style to me you finally down! Participant in the baking powder, cinnamon, and vanilla frozen blueberry zucchini muffins at room for... To making them ideal for meal prep made these muffins quickly became a hit at the inn for visiting Mitten... Sprinkle over muffins.Bake at 375°F for... Yield about 2 dozen with the cinnamon spice of zucchini and exciting.