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: 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.