Nex you’ll start to add about half of the bowl of dry ingredients to the wet ingredients. Thanks so much for sharing your subs! Scoop the batter right into your muffin pan with an ice cream scoop. Add in all of the wet ingredients and stir just to combine. I do freeze the blueberries so it was time to start clearing out the frozen berries from last summer. Finally, stir in the frozen blueberries. It’s a no muss no fuss proceedure. Plop the frozen muffins in their liners into a muffin tin and bake in a preheated 375 degree oven for about 30 minutes, until lightly browned. FLOUR – You can also use half whole wheat, half all purpose flour. The muffins are moist, healthy and delicious! It was a good way to use up my blueberries and didn’t taste overly sweet. Zucchini and blueberry – what a great combo. Zucchini blueberry muffins are a summer staple and you must make them! Good morning! Veggies Made Great Community Press Shop Online. It’s a nice change from a traditional blueberry muffin. The View from Great Island is a participant in the Amazon Services LLC Associates Program. I like to let the batter rest on the counter for up to an hour for best rising. Use enough lemon juice to make it thick but spreadable. Fold in the shredded zucchini and then gently fold in the blueberries. I love these! Blueberry Zucchini Muffins are a delicious healthy treat that fits easily into the keto diet. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. My lone leftover muffin was fabulous for breakfast this morning so I know they keep beautifully. Whisk in the baking powder, baking soda, and salt. Anyway, I just wanted you to know how much I love your site and recipes. Thank you in advance. But when they don’t have the benefit of that liner, they can stick…here’s what I do…. But this is optional, you can bake right away if you like. TIP: Use a medium cookie scoop for easily dispensing the muffin batter. In large bowl whisk together the maple syrup (or honey), oil, eggs, and vanilla extract. Well done! These whole wheat blueberry zucchini muffins are a healthier option when youâre craving muffins from your local coffee shop. I’ve discovered after much experimentation that one of the best secrets to getting my muffins to rise high is to let the batter rest…almost the longer the better, up to 2 hours, at room temperature. Prepare muffin tins by spraying cups with cooking spray or lining with â¦ Nancy. GLUTEN-FREE – I did not test this with a gluten free flour AND flaxseed combo, so texture may be off. Veggies Made Great. Step 2:In a large bowl, combine the flour, salt, baking powder, baking soda, sugar, milk, nutmeg, butter, and lemon, stirring to blend. There is nothing that says summer in Michigan like fresh blueberries and copious amounts of zucchini. Mar 9, 2016 - These Zucchini Blueberry Muffins are made with unsweetened applesauce, grated zucchini and fresh juicy blueberries for the perfect healthy snack! Then slowly add milk and fold in the shredded zucchini and blueberries. (and BONUS: you'll get my free Nut Butter eBook!). In a medium bowl, stir together the flours, cocoa powder, cinnamon, baking powder, baking soda, and salt. Instagram. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. 1. Thank you for this wonderful recipe! Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Make the Streusel topping and set it aside. Home. Peel and grate the zucchini. Coat a standard muffin pan with nonstick spray. This keeps the extra moisture from turning the batter blue. Sometimes, I â¦ To get you fired up about good food! Stop the mixer and add the milk and â¦ Which is great for a no fuss recipe. Spoon the glaze over the top of the cooled muffins. AND made healthier thanks to whole grain flour and lightly sweetened with maple syrup. Anyone in the mood for a muffin this morning? These muffins aren’t too sweet, the shredded zucchini keeps them moist, and you get those awesome bursts of tart blueberry in every bite. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Let me know if you make this recipe by leaving a comment and rating below! If you have kids going back to school, or back to home school, these would be a thoughtful treat for them. Step 3:Pour batter into greased pan and bake for 50 to 60 minutes, until completely cooked. I find them plenty sweet with just the maple syrup. My family is going to love these! I like to separate the dry ingredients from wet to ensure even mixing. I like to let the batter rest on the counter for up to an hour for best rising. Whisk together all the dry ingredients. THis looks delicious and I love it too. Blueberry Zucchini Muffins are plump moist muffins loaded with zucchini and juicy blueberries, topped with a fresh lemony glaze that makes them the perfect late summer/early fall snack. Let the muffins cool for about 15 minutes before loosening the edges and turning them out of the pan to cool completely on a rack before glazing. It helps others learn more about the recipe too! When I am looking for something in particular I have to check your site first. Home Products Muffins Veggie Cakes Frittata Plant Based Protein Mac and Cheese Cakes Costco Canada Bakes About Coupons Where to Buy. Sounds crazy but it works. So glad you tried them so quickly Bernice, thanks! Preheat oven to 350 degrees. I’m so glad you finally broke down and commented Desiree! Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside. I used the Swerve sugar because, I can’t have regular sugar and they turned out awesome! (avocado, sunflower, melted & cooled coconut). I will definitely be adding this to my regular rotation! These muffins quickly became a hit at the inn. Mix up the muffin batter. Subscribe and get a FREE healthy nut butter ebook! Bake for 20-25 minutes at 350ºF. Just the thought of these muffins makes me hungry! Beat well until everything is combined. Make sure to squeeze out some of the water from the zucchini too – I use “nut milk” bags. Yes, frozen are fine, just use them frozen, don’t thaw. It’s more savory, a bit less sweet, but every bite has a tart little burst of blueberry. These Blueberry Zucchini Muffins are the best summer snack! Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with fresh or frozen blueberries. We harvest gobs of zucchini from the field every year, and whatever we donât use and serve right away, we shred and freeze for the rest of the year. These look amazing!! Comments like this keep me energized, thank you . After baking, you can store keto blueberry muffins in a lidded container at room temperature for 2-3 days. Different ovens vary greatly, so check these on the early side. I know it sounds strange, but the longer you let them sit, the higher they’ll rise. Products. Bakery Style Blueberry & Blackberry Muffins have classic berry flavors that seriously canât be beat! I made 8 muffins, but this will depend on the size of your muffin cups. Muffins are done when inserted toothpick comes out clean, or no wet batter is present. If you love struesel on your muffins, try these Best Blueberry Crumble Muffinsâ¦ Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely. Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. Moist Blueberry Zucchini Muffins are the best summer snack! Be careful to not overmix it. Fill greased or paper-lined muffin cups 2/3 full. 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