Healthy Blueberry Zucchini Muffins Recipe

These healthy blueberry zucchini muffins are a delicious way to incorporate fruits and vegetables into your diet. Packed with fresh blueberries and grated zucchini, they offer a moist texture and natural sweetness.

This recipe is simple to follow and perfect for breakfast or a snack. You can easily adjust the sweetness by adding more or less sugar, and they can be made with whole wheat flour for added nutrition.

Nutritious Blueberry Zucchini Muffins

These muffins stand out as a delightful option for breakfast or a snack. Packed with wholesome ingredients, they combine the sweetness of blueberries with the subtle earthiness of zucchini. The result is a moist texture that is both satisfying and nourishing.

With a recipe that yields about 12 muffins, these treats can be prepared in approximately 30 minutes, making them a quick and healthy choice for busy mornings.

Wholesome Ingredients

The foundation of these muffins includes a blend of whole wheat flour, all-purpose flour, and rolled oats. This combination not only enhances the texture but also adds nutritional value. Fresh or frozen blueberries bring a burst of flavor, while grated zucchini contributes moisture and essential vitamins.

Using honey or maple syrup as a sweetener allows for natural sweetness without overwhelming the palate. This flexibility means you can adjust the sweetness to your liking, making it a versatile recipe for everyone.

Simple Preparation Steps

Getting started is straightforward. Begin by preheating the oven and preparing your muffin tin. Mixing the wet and dry ingredients separately ensures an even distribution of flavors.

Once combined, gently fold in the zucchini and blueberries, taking care not to overmix. This step is crucial for achieving the perfect muffin texture.

Baking to Perfection

Once your batter is ready, fill the muffin cups and place them in the oven. Baking at 350°F (175°C) for 18-20 minutes will yield golden brown muffins that are slightly domed. A toothpick test will help confirm they are cooked through.

After baking, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This cooling process helps maintain their structure and flavor.

Serving Suggestions

These blueberry zucchini muffins are perfect on their own or paired with a spread of butter or cream cheese. They can be enjoyed warm or at room temperature, making them a versatile option for any occasion.

Consider serving them alongside a fresh fruit salad or yogurt for a balanced breakfast. Their vibrant appearance and delightful taste make them a hit at brunch gatherings or casual get-togethers.

Nutrition and Benefits

Each muffin contains around 150 calories, making them a guilt-free indulgence. With a good balance of carbohydrates, protein, and healthy fats, these muffins are not only satisfying but also provide lasting energy.

Incorporating fruits and vegetables into your diet has never been easier or tastier. These muffins are a fantastic way to sneak in some extra nutrition while enjoying a delicious treat.

Nutritious Blueberry Zucchini Muffins

These muffins are made with wholesome ingredients, including oats, zucchini, and blueberries, providing a nutritious option for any time of day. The recipe yields about 12 muffins and takes approximately 30 minutes to prepare and bake.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh or frozen blueberries
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, honey (or maple syrup), oil, and vanilla extract until well combined.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, and cinnamon.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the grated zucchini and blueberries.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 150kcal
• Fat: 5g
• Protein: 3g
• Carbohydrates: 24g

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