Blueberry Zucchini Muffins

I love to have easy grab and go snacks on hand. Not only for my little boys, but for this hungry mama who needs quick nourishment between meetings.

Personally, I’m a big fan of making a weekly batch (or two!) of flavourful and nutrient dense muffins. One of the staples for this is my grain-free Morning Glory Muffins. However, I’ve got a new one to add to the weekly lineup. That’s my Blueberry Zucchini Muffins.

This skin-loving recipe combines the sweetness of wild blueberries with the goodness of garden-grown zucchini. These perfectly spiced and hearty muffins are not only gluten-free, dairy-free, and nut-free but also loaded with the incredible skin health benefits of these two superstar ingredients.

The Power of Wild Blueberries for Healthy Skin

Wild blueberries are like little bursts of flavour and nutrition packed into each tiny berry. Besides being incredibly delicious, they’re chock-full of antioxidants, especially anthocyanins, which give them their vibrant blue hue. These antioxidants work wonders in fighting excess free radicals and oxidative stress in the body.

Here’s why this is important:

Excess free radicals and oxidative stress are major acne culprits. Bonus? Reducing these acne players also slows down premature aging of the skin (read: less fine lines).

Zucchini: The Secret Skincare Superhero

Who knew zucchini could be a secret weapon for healthier skin? This humble garden veggie is a rich source of vitamins A and C, both essential for maintaining healthy skin. Vitamin A helps repair and renew skin cells, while vitamin C promotes collagen production, giving your skin that plump and supple look. Zucchini also contains water, which helps keep your skin hydrated and nourished.

The Gluten-Free Flour Dilemma

Finding the right all-purpose gluten-free flour can be a bit of a challenge. We want our muffins to be not just delicious but also good for our bodies. Unfortunately, some gluten-free flour blends on the market are heavily processed and packed with refined starches like corn starch, potato starch and white rice flour, which can cause blood sugar spikes and wreak havoc on our skin.

Good news. There are a plethora of healthier gluten-free flour alternatives. Look for flours made from nutrient-dense ingredients like garbanzo bean/chickpeas, brown rice, sorghum or quinoa. These flours not only add a nutty flavor to your muffins but also provide valuable nutrients and dietary fiber. Check the notes section of the recipe for two of my favourites.

Now let’s get baking some tasty AF Blueberry Zucchini Muffins!

Blueberry Zucchini Muffins

This skin-loving recipe combines the sweetness of blueberries with the goodness of zucchini. These Blueberry Zucchini Muffins are also gluten/dairy/nut-free.

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Servings: 12 muffins

Author: Katie Stewart

Ingredients

Dry Ingredients

• 2 ¼ cups all purpose gluten-free flour (see notes)
• ½ cup coconut sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• ¼ tsp sea salt

Wet Ingredients

• 2 eggs
• ¼ cup maple syrup
• ¼ cup olive oil
• 2 tsp vanilla extract
• ½ cup non dairy milk

Fold In

• 2 cups zucchini (shredded)
• ½ cup frozen wild blueberries

Instructions

• Preheat oven to 350F.
• Line muffin tins with non-bleached or food-safe silicone muffin liners.
• In a large bowl, mix all wet ingredients together.
• In another large bowl, mix all dry ingredients together.
• Add the dry ingredients to the wet ingredients. Mix until well combined.
• Lay cheese cloth or a clean kitchen towel on the counter. Place all the shredded zucchini in the towel and wrap up to be able to wring it out.
• Over the sink, wring out any excess liquid from the zucchini.
• Open up the cloth and place into the muffin mixture.
• Add the wild blueberries and gently fold them in alongside the zucchini.
• Equally fill lined muffin tin with muffin mixture.
• Bake for 25 min at 350F.
• Remove from the oven and let cool.

Notes

This recipe was tested with Peetz 1:1 All Purpose Flour Blend. I also love Queen Street Bakery’s 1-for-1 Superfood Baking Flour, however, I haven’t tested it in this recipe yet.