Description
A delightful combination of fresh blueberries and zucchini, these muffins are sweet, tender, and packed with nutrients, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, fresh blueberries, honey (or maple syrup), and vegetable oil in a large bowl.
- Whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the dry mixture to the wet ingredients, folding gently until just combined.
- Crack the eggs into a separate bowl and whisk them well, then gently fold into the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
For make-ahead, prepare the batter the night before and store in the fridge. If using frozen blueberries, toss them directly into the batter without thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, zucchini muffins, healthy breakfast, easy baking, nutritious snacks