These are “yummy in my tummy” muffins and yet there is a vegetable in them! Blueberry zucchini muffins are by far my favourite type of healthy muffin recipe this time of year because my garden is overflowing with zucchini. This is a great way to use up some of them. These are zucchini muffins made with applesauce and so moist and delish!
The blueberry zucchini muffins 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! If you’re trying to decide between zucchini recipes, these are great. They’re versatile and you can enjoy them any time.
These reusable silicone baking cups are what I have been using for muffins now. You can wash them in the dishwasher and use them over and over, unlike paper ones.
So in the long term they save you money. They’re great for not only a zucchini muffin recipe, but also for cupcakes or even mini egg quiches.
Tips for Making Zucchini Muffins with Applesauce
The applesauce in this healthy blueberry muffin recipe helps keeps them moist. It also adds a fruity touch to the overall flavour. Use unsweetened applesauce here. The honey already adds enough sweetness to the blueberry zucchini muffins.
Blueberries are so good in these blueberry zucchini muffins. They stay juicy through the baking, and add amazing flavour.
You can still switch them for another berry if you like. Perhaps cranberries. Whichever kind of berry you want to use, it’s best to use fresh ones, so pick whatever is in season. Maybe you have a keen gardener in the family who can keep you in berries (and zucchini!)
These zucchini muffins with applesauce are pretty simple to prepare. After mixing together the dry ingredients in one bowl and the wet ones in another, you combine both.
After that, simply divide the mixture between your muffin cups and then bake until done. If you insert a toothpick into the middle of a muffin and it comes out clean, your zucchini muffin recipe is done!
There, you see? I told you this was really simple. Sometimes I make two batches of these and freeze them, because I have plenty of silicon baking cups and it’s really not much extra effort doubling up.
A healthy blueberry muffin makes a great breakfast. It would also be a nice snack or even a treat in the evening when you’re craving something comforting with a hot drink too. These zucchini muffins with applesauce are literally great for any occasion.
Bear in mind zucchini varies a lot in moisture content. Garden picked ones typically have lots of moisture, while off-season ones from the market or grocery store might not. If your zucchini seems dry, you can shred it, sprinkle water on it, then sieve off the excess moisture.
Keep the cooked blueberry zucchini muffins in an airtight container in one layer. They will last for up to 3 days on the countertop. If you aren’t going to eat them by then they will keep about a week refrigerated. You could even freeze them. Freeze them in one layer on a baking sheet, then put them in a large resealable freezer bag.
Blueberry Zucchini Muffins Recipe
Blueberry Zucchini Muffins
- Preheat oven to 350 degrees. Line a 12 cup muffin pan with muffin liners.
- In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- 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.
- Add to dry ingredients and stir until just combined. Gently fold in blueberries.
- Evenly distribute batter among muffin tins, filling about 3/4 of the way full.
- Bake for 20 minutes or until toothpick inserted into the middle of the muffin comes out clean.
- Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
History of Muffins
Muffins date all the way back to 1703. Of course there wasn’t a zucchini muffin recipe like this one back then. The word might come from the Greek ‘maphula’ meaning a cake backed on a griddle or hearth.
It might come from the French ‘mou-pain’ meaning soft bread. As with many foods, it’s not completely clear where the word comes from. However, today everyone is more than familiar with muffins, and has their favourite kind!
Muffins come in sweet and savoury varieties, and are typically coarse-grained and moist. Popular sweet varieties include chocolate, lemon and of course this healthy blueberry muffin recipe.
Savoury options include cornmeal and cheese. You might think this zucchini muffin recipe sounds savoury but actually it’s sweet. And the sweet flavours go beautifully with the zucchini.
So the next time you want to enjoy zucchini muffins with applesauce, this is my go-to recipe, and I’m sure you’ll love it too. You get all the nutrients of a healthy blueberry muffin with the wonderful sweet flavour in every bite. There is nothing not to love about these. They’re so good.
You might just find these blueberry zucchini muffins become your new favourite breakfast item!
Let me know if you try these blueberry zucchini muffins!