Blueberry Zucchini Muffins

These are “yummy in my tummy” muffins and yet there is a vegetable in them! Zucchini muffins are by far my favourite type of muffin this time of year  because my garden is overflowing with zucchini. They are moist from the zucchini and yet they are not too sweet. The hint of blueberry it makes it even better, but if you are not a blueberry fan, you can swap out for another fruit. Muffins are great because they are quick to make and you usually always have the ingredients on hand…so no excuses for not making them!


Blueberry Zucchini Muffins
  1. 1 1/2 cups flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon cinnamon
  4. 1/4 teaspoon salt
  5. 1 cup shredded zucchini (about 1 medium zucchini)
  6. 1/2 cup or honey
  7. 1 teaspoon vanilla extract
  8. 1/4 teaspoon almond extract
  9. 2 tablespoons olive oil
  10. 1/3 cup unsweetened applesauce
  11. 1 egg
  12. 1/4 cup milk
  13. 3/4 cup fresh blueberries
  1. 1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with muffin liners.
  2. 2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
  3. 3. In a separate medium bowl, combine the following wet ingredients: zucchini, honey, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined.
  4. 4. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
  5. 5. Evenly distribute batter among muffin tins, filling about 3/4 of the way full.
  6. 6. Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
  7. 7. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
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