These blueberry zucchini muffins are packed with nutrients from fruits to veggies. It is so moist too because of the applesauce and zucchini. They are naturally sweetened with honey and are entirely dairy-free. My toddler absolutely loved these. Whether for breakfast or a snack, my blueberry lover was a happy camper. My husband also thoroughly enjoyed them. Let’s just say between the 3 of us; the dozen was gone in 24 hours. The best part is they stay great for days at room temperature and freeze well!
Zucchini has such a subtle flavor that it can easily be hidden in baked goods like these blueberry zucchini muffins. It offers moisture to the muffin, which is why zucchini is often found in cakes, muffins, and so on. I happened to have a zucchini that was going bad when I decided to shred it and make these! I am always looking for nutrient-packed snacks for my little one. You will taste the pops of blueberry and a hint of cinnamon in this recipe. It is truly so easy to put together and makes for a delicious healthy treat for both adults and children.
How to customize your blueberry zucchini muffins:
Swap eggs for a flax egg or egg substitute to make this vegan or if allergic to eggs.
Add pecans or walnuts on the top of the muffins for extra crunch but make sure to finely chop them if toddlers will be enjoying these.
Use maple syrup in place of honey to make this vegan or just for preference. Both are great and all-natural sugar substitutes.
Enjoy with nut butter spread on top when serving. I do this sometimes so my son gets some extra nutrients and flavor.
Blueberry Zucchini Muffins
- 1 1/4 cup Zucchini Shreds, squeezed of excess moisture
- 1 cup Blueberries Fresh or frozen
- 1/2 cup Apple sauce, unsweetened Equivalent to 4 oz. You can use sweetened. It will yield a slightly sweeter muffin.
- 1/4 cup Almond milk You can use milk of choice.
- 1 Egg, beaten
- 1/2 cup Honey Maple syrup is a good substitute
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- Pinch of salt
- In a bowl, mix together your dry ingredients. This consists of flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together the egg, vanilla, honey, apple sauce, and milk.
- To the wet mixture, add the zucchini and stir. Then add this to the dry ingredients. Fold in the blueberries and stir until the batter is smooth.
- Line a cupcake pan with liners and spray very well with nonstick spray. It is important that the liners are sprayed well so the muffin which is moist doesnt stick.
- Preheat the oven to 350 F. Fill the cupcake liners 3/4 of the way and bake for about 25 minutes. You can check doneness by inserting a toothpick into the center of a muffin. If it is clean. then muffins should be baked through. If not, keep it in a few minutes longer.
- Let the muffins cool completely before enjoying. These taste best the next day as the flavors are much more pronounced. Store them in an airtight container or ziplock for 2-3 days room temperature or in the fridge after those 2 days.
Here are some other muffin-friendly recipes you can try:
As always, let me know what you think of this recipe! Please leave any comments or questions below. I also love to see remakes on my Instagram account, so be sure to tag me!