Blueberry Zucchini Muffins Recipe – An Easy & Healthy (No Oil) Recipe

If you are looking for a way to use fresh zucchini from your garden you are going to love this Blueberry Zucchini Muffins recipe. Moist and delicious muffins that can be served for breakfast, as a snack, or even as a dessert!

Best of all, these muffins are much healthier than your standard muffin recipe. That is because instead of adding vegetable oil and granulated sugar to the batter two healthier ingredients are used.

First applesauce is added to the mixture in place of the oil. Then instead of granulated sugar, honey or agave nectar is used as a healthier option.

However if you are thinking that these muffins can’t be as good as traditional recipes, don’t worry! Substituting these two ingredients only makes the muffins taste better!

Although in order for the muffins to turn out perfect, there are a few key steps to follow in this recipe. Follow these tips and you will have moist and delicious muffins that are bursting with flavor.

Tips For Making Blueberry Zucchini Muffins

1. Measure Flour Correctly

The most accurate way to measure flour is to use a digital kitchen scale. By measuring it by weight and not volume, you will get the exact amount that you need.

1 cup of flour weighs approximately 130 grams. Therefore, because this recipe calls for 1 1/2 cups, you would need 195 grams of flour.

Although I do have this Kitchen Scale, I realize that not everyone may have one in their kitchen. So instead of weighing the flour, you will need to measure it in measuring cups.

However there is a specific method to measuring flour to make sure that your muffins turn out perfect. Start by whisking the flour in its container to fluff it up.

Then use a spoon to scoop the flour into the measuring cup. Once it gets mounded to the top, use the back of a knife or your finger to level it to the top.

Now you will have the exact amount of flour that you need!

2. Shred The Zucchini

It is best to shred the zucchini with a small blade grater for best results. This will allow the zucchini shreds to be hidden throughout the Blueberry Zucchini Muffins rather than having noticeable large green strands.

This is especially important when serving these muffins to those who think they don’t like zucchini. And if you want to hide the vegetable even more, go ahead and peel the zucchini before shredding.

Your friends and family won’t even notice the zucchini at all.

3. Squeeze & Drain The Zucchini

To prevent your muffins from being too wet and soggy it is important that you remove the excess moisture from the zucchini before adding it to the batter. I do this in two steps.

First, measure the amount of zucchini that you need and place it in a colander. Then press your hand on stands several times to release the liquid.

Next place the strands on top of 2-3 paper towels. Gather up the edges of the paper towel and squeeze until all the moisture is released.

4. Fresh vs. Frozen Blueberries

Because fresh blueberries are in season at the same time as zucchini I typically add them to this muffin recipe. However I have made this recipe and mini blueberry muffins with frozen blueberries as well.

Although if you use frozen blueberries it is best to thaw and drain the berries before adding them to the batter. This will help ensure that the muffins don’t have too much moisture and turn out soggy.

Adapting The Recipe For Dietary Needs

Gluten-Free – use a 1:1 gluten flour in place of the all-purpose flour. I prefer Bob’s Red Mill Gluten Free Flour, but there are several brands that you can choose from.

Vegan – Use an Egg Substitute, agave nectar and almond milk.

Low-Sugar Option – In place of the honey use your favorite baking sugar substitute. I prefer to use 1/2 teaspoon of Liquid Stevia in place of the honey when I am making this recipe for friends who need a low sugar option. And because fruit has natural sugars, you may opt to use the oil instead of applesauce and omit the blueberries if necessary.

Blueberry Zucchini Muffins Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup shredded & drained zucchini
• 1/2 cup honey or agave nectar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1/4 cup milk
• 1 cup fresh blueberries

INSTRUCTIONS

Preheat oven to 350°F (175°C). Line a 12 cup muffin pan with nonstick cooking spray or line with muffin cup liners.

Even if you use muffin cup liners I suggest that you still spray the insides of the liner with non-stick spray so they can easily pull away from the Blueberry Zucchini Muffins. Once it is ready set the muffin pan aside.

In a large bowl add the flour, baking soda, cinnamon and salt. Whisk to combine and set aside.

In a large mixing bowl add the shredded and well squeezed and drained zucchini, honey, vanilla extract, butter, applesauce, egg and milk. Then mix until well combined.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Then gently fold the blueberries into the batter.

Use a large cookie scoop to fill the muffin cups 3/4 full of batter. Then place the muffin tin in the preheated oven and bake for 22-28 minutes or until a toothpick inserted into the middle of the muffins comes out clean.

Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Remove the muffins from the pan and place on the cooling rack to cool completely.

How To Store Blueberry Zucchini Muffins

Store in an air tight container at room temperature for up to 3 days. Or for a longer storage life place the muffins in an air tight container in the refrigerator for up to a week.

You can also store these muffins in the freezer to enjoy later. It is best to wrap each individual muffin in plastic wrap and then in foil. Then place the muffins in an air tight container and store in the freezer for up to 6 months.

Enjoy! Mary

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