Blueberry Zucchini Muffins ~ Gluten-Free and Vegan Options -

blueberry zucchini muffins with gluten-free and vegan options

Blueberry Zucchini Muffins ~ Gluten-Free and Vegan Options

Cook Time25

Course: Breakfast, Snack

Cuisine: American

Keyword: Blueberry zucchini muffins, breakfast muffins, dairy-free muffins, gluten-free blueberry zucchini muffins, vegan zucchini muffins, zucchini recipes

Servings: Muffins

Calories: 243kcal

Author: Mary Krick

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.

Notes

Corn-free baking powder

Nutrition