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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!
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5 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Zucchini Muffins
Servings: 30 mini muffins
Calories: 97kcal

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.

Nutrition

Calories: 97kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 130mg | Potassium: 30mg | Fiber: 1g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 1.1mg | Calcium: 9mg | Iron: 0.4mg