Yummy Blueberry Zucchini Muffins: A Delightful Treat
Enjoy these moist and flavorful blueberry zucchini muffins, a delightful treat perfect for any time of day. Made with simple ingredients, they're a healthy and delicious option.
Equipment
- 12-Cup Muffin Pan
- Muffin liners
- wire rack
- large bowl
- medium bowl
Ingredients
- 1 ½ Cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 Cup zucchini, shredded approximately 1 medium zucchini
- ½ Cup honey
- 1 Teaspoon vanilla extract
- ¼ Teaspoon almond extract
- 2 Tablespoons olive oil
- ⅓ Cup unsweetened applesauce
- 1 egg
- ¼ Cup milk
- ¾ Cup fresh blueberries
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a separate bowl, combine shredded zucchini, honey, vanilla extract, almond extract, olive oil, applesauce, egg, and milk until well mixed.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
- Distribute the batter evenly among the muffin cups, filling them about three-quarters full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Do not squeeze moisture from the zucchini to maintain a soft texture. Avoid overmixing the batter to ensure light muffins. Toss blueberries in a small amount of flour before adding to prevent sinking. Zucchini peel is soft and edible; washing is sufficient. Use fresh blueberries for better shape retention and less bleeding into the batter. Fill muffin cups evenly to ensure uniform baking.