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
- 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
- 3 tbsp light brown sugar
- 3 tbsp coconut flour
- 2 tbsp oats
- 2 tbsp butter
- 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.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Blueberry Zucchini Muffins, you should check out these other SugarSpicesLife recipes: