Blueberry Zucchini Muffins ~ Gluten-Free and Vegan Options
This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclaimer policy for details.
Blueberry zucchini muffins are amazing; I don’t know why I didn’t try this combination sooner. I thought the magic ingredients for zucchini muffins were adding chopped apples or chocolate chips, but low and behold, blueberries are an absolute game changer.
One thing that I really love about zucchini is that it adds wonderful moisture to baked goodies without big flavor changes. It’s, of course, going to bump up the nutrition a bit too.
Remember these three tips when making muffins:
- Avoid over mixing the batter.
- Fill muffin cups three-fourths full.
- Don’t leave the muffins in the pan or in the silicone cups for over 5 minutes to cool. This will cause them to overcook and possibly be soggy on the bottom.
Using silicone or paper liners will prevent you from needing grease or using a non-stick spray in your muffin tin. The silicone liners slip off easily from the muffins and are dishwasher-safe.
To Make Blueberry Zucchini Muffins, You Will Need These Ingredients:
- Eggs (egg substitute if necessary, I use Enger G Egg Replacer)
- Oil
- Vanilla
- Sugar
- Zucchini, grated
- All-Purpose Flour ~ for gluten-free, use a 1:1 or measure-for-measure blend
- Cinnamon
- Baking soda
- Baking powder ~ corn-free if needed
- Salt
- Walnuts ~ omit for nut-free
- Blueberries
Try Light Chocolate Zucchini Cupcakes, a sweet, guilt-free treat that doesn’t even need frosting.
Enjoy your muffins.
Blueberry Zucchini Muffins ~ Gluten-Free and Vegan Options
Ingredients
- 3 eggs ~ egg substitute if necessary I used EngerG Egg Replacer
- 1 cup oil
- 2 tsp. vanilla
- 2 1/4 cups sugar
- 2 cups zucchini grated
- 3 cups all-purpose flour ~ gluten-free if needed preferably a one-to-one gluten-free flour blend
- 3 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp baking powder ~ corn-free if needed
- 1 tsp salt
- 1 cup chopped walnuts omit for nut-free
- 1 1/2 cup blueberries ~ I used fresh
Instructions
- Preheat oven to 350
- Prepare muffin tins with a non-stick spray, oil, silicone liners, or paper cupcake holders.
- In a small bowl add flour, cinnamon, baking soda, baking powder, salt, and walnuts. Mix. Set aside.
- In a large mixing bowl add eggs, oil, vanilla, and sugar. Mix well.
- Add zucchini and mix well.
- Add flour mixture and stir to mix. Don’t over-mix; this will make your muffins tough. Fold in blueberries.
- Spoon into muffin tins about 3/4 full
- Bake muffins for 25 minutes. Check a few minutes early in case of oven variations.
- Let muffins sit for no more than 5 minutes before removing them from the muffin pan, as this helps them hold their shape and prevents your muffins from becoming soggy on the bottom.
- Let muffins cool completely on wire racks.
Nutrition
