August 3, 2018

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins. These mini muffins are made with zucchini, a mix of all purpose and coconut flours, and blueberries. Finished with a streusel topping, they are delicious!

Today is day five, and the final day of zucchini week on the blog. It has been a fun week of finding new ways to cook zucchini! If you missed any, be sure to check out these other recipes from this week: Zucchini Hush Puppies with Wasabi Dipping Sauce, Chocolate Zucchini Donuts, Zucchini Crust Pepperoni Pizza, and Toasted Coconut Lime Zucchini Bread.

I’m finishing zucchini week up with a more traditional use of zucchini – muffins! My family is a muffin family – we all four like them. Especially my kids. My kids think more of anything is better. So, they both want to eat three or four muffins for breakfast. Since I don’t want them to fill up for the day on muffins at breakfast, I primarily make mini muffins. I give them what they want, they think they’ve won something, and everyone is happy for ten minutes.

Since these muffins are filled with vegetables, meaning zucchini, I also feel better about my kids and myself chowing down on them. These have to be one of my favorite ways to eat zucchini.

These are not a standard muffin though. They include coconut flour, which I think dresses them up and goes well with the blueberries. And, they’re topped with a streusel crumble because let’s be honest, no one will be sad about that. These are the perfect breakfast or snack!

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins. These mini muffins are made with zucchini, a mix of all purpose and coconut flours, and blueberries. Finished with a streusel topping, they are delicious!

5 from 1 vote

Course: Breakfast

Prep Time: 10

Cook Time: 15

Servings: mini muffins

Calories: 97

Ingredients

Muffins

1 cup all purpose flour
1/2 cup coconut flour
2 teaspoon baking soda
1/2 teaspoon salt
1 cup zucchini shredded
2/3 cup sugar
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
3/4 cup blueberries

Topping

3 tbsp light brown sugar
3 tbsp coconut flour
2 tbsp oats
2 tbsp butter

Instructions

Preheat oven to 350 degrees. Spray mini muffin tin with baking spray.
In a large bowl, stir together flours, baking soda, salt, zucchini, and sugar.
Add eggs, milk, vegetable oil, and blueberries. Stir until well combined.
Fill each of the prepared muffin tin slots with batter about 2/3 of the way full .
In a small bowl, stir together all of the topping ingredients. Use your hands to squeeze together mix until it resembles coarse crumbs.
Top each muffin with topping.
Bake for 13-15 minutes, or until tops are golden brown.