10/03/2015

Zucchini Blueberry Muffins

*I first posted this recipe in March 2015. I'm sharing it with you again today with fresh new photos and some of my tried and true tips for the perfect healthy muffin!

These Zucchini Blueberry Muffins are the perfect healthy alternative to coffee shop muffins! They're made with unsweetened applesauce, grated zucchini and fresh juicy blueberries for the perfect healthy snack!


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One of the first things I ever learned to bake was muffins. They're easy to throw together and they're generally a healthier choice, but for some reason I've always found it hard to find muffin recipes that taste great and also aren't just cupcakes minus the giant mountain of frosting on top.


This recipe is really, really stellar. Made with applesauce, grated zucchini and fresh juicy blueberries, these muffins are unbelievably yummy and a much healthier choice than traditional muffins! You're going to love them!


Zucchini Blueberry Muffins (makes 18 muffins):

I've adapted this recipe from Alaska From Scratch's Blueberry Zucchini Muffins. You can find her original recipe here, but I've lightened it up significantly and cut out most of the sugar it calls for.


You'll need:

3 eggs
3/4 cup applesauce (unsweetened)
1/3 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
1 tbsp lemon zest
2/3 cup sugar
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
2 cups fresh blueberries

Crumb topping:
1/4 cup sugar
1/4 cup flour
3 tbsp butter, cold
1/2 tsp cinnamon


To make:

Wash the blueberries under some cool water. I've tried this recipe with frozen berries and it works in a pinch, but the result is always so much better with fresh blueberries.



Lay them to dry on some kitchen paper or a clean kitchen towel, and try to resist eating them all by the handful.




Preheat your oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 paper muffin cups.


In a large bowl, mix together the eggs, applesauce, oil, and vanilla using a wire whisk.




My applesauce is pink because it's homemade (from my stash in the freezer; I make a huge batch every fall), but store-bought unsweetened applesauce works well too.




Add the zucchini and lemon zest, and switch to a wooden spoon or spatula to incorporate them into the mixture (the strands of zucchini get caught on the wire whisk and don't get incorporated properly). I don't ever peel my zucchini; I love the look of the dark green flecks in the muffins, and the skin contains a lot of healthy fibre, potassium, vitamin B-6, vitamin K, and antioxidants!





Using a sieve or flour sifter, sift the flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl.

Once the dry ingredients have been sifted to prevent lumps, add the blueberries to the dry ingredients.


This may seem strange, but adding the blueberries to the dry ingredients helps to keep the colour from the berries from seeping into the light coloured muffin batter. The flour mixture coats the berries and absorbs any berry juice that's sitting on the berries that might discolour the batter. This is an important step because it prevents your batter from turning purple!

Adding the blueberries to the dry ingredients also prevents them from sinking to the bottom of the muffins during baking, so this really is a crucial step!

At this point, pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula only until they're just incorporated. Spoon the batter into the 18 muffin cups, distributing it as evenly as possible.




Don't put them in the oven yet!! It's time to make the crumb topping...

Grab another smaller bowl and add to it the 1/4 cup sugar, the 1/4 cup flour, the 1/2 tsp cinnamon and 3 tbsp cold butter.

Roughly mix these ingredients together with a fork or pastry blender until the mixture becomes crumbly. Spoon a little bit of this mixture over each of the cups full of muffin batter. It's okay if you can see some small chunks of butter.




Bake these muffins at 350 degrees Fahrenheit for about 23-25 minutes. You'll know they're done when a toothpick inserted in the centre of one comes out clean.



Look at all that blueberry goodness!


If you can keep yourself from eating the whole batch in one day, they store nicely in an airtight container on the counter for a few days.

I hope you enjoy this recipe! Let me know in the comments below, what's your favourite go-to muffin recipe?


Looking for more muffin recipes??

http://www.thebusybaker.ca/2015/08/raspberry-lemonade-muffins.html

Try these Raspberry Lemonade Muffins!!


http://www.thebusybaker.ca/2015/07/lemon-pistachio-muffins.html


You'll love these Lemon Pistachio Muffins!!



            

 

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21 comments:

  1. Love the look of this recipe.. any idea of carb count?

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  2. So pretty!! I don't know why I don't make muffins. My kids would flip if I made these for breakfast this week!

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    1. Thanks Erin! I'm sure they would! :)

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  3. why do you not substitute all the oil for applesauce? Is it a taste or density thing? thanks! They look amazing and I will be trying them soon.

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    1. Thanks so much! It's both a taste and a density thing. A little bit of oil makes them lighter and it makes them taste just a little bit richer :)

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  4. Can I substitute the oil and applesauce for butter?

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    1. You should be able to do that. I've never done it in this recipe, and it might change the texture a bit. Good luck!

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  5. just made these with my 3 year old. seriously the best! the crumb top made about 2x what i needed, or I didnt put enough on, i dont know!
    theyre SO delicious
    Thanks from Ontario Canada for the amazing recipe!

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    1. That's great!! Thanks so much for sharing that! I always have a little bit too much topping too, but the crumb topping is the best part so I pile it on! :)

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  6. I'm so happy to have found this recipe! They are in the oven now and smell great. I have just a formatting comment though--this recipe was very hard to read because I had to keep scrolling up and down. You included the ingredient list at the beginning, but then when you were narrating the recipe, you did not include amounts again, or summarize the steps at the bottom of the page. I found it cumbersome to have to keep scrolling past text and pictures in order to see how much of something I needed. Hopefully that is an easy fix and something you'll include on your other recipes too!

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    1. Thanks Lindsay! This is an older recipe of mine and so the format is a little dated. I'll add it to my list of things to revise! Glad you liked the muffins!! :)

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  7. These were quite possibly the BEST muffins I have ever made! Thanks for such a terrific recipe, definitely in the permanent rotation.
    Cynthia

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    1. Thanks so much! I'm so glad you enjoyed it!!

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  10. This sounds delicious and making them tomorrow. Thank you for sharing.

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  11. I just made these muffins and they are the best I ever tasted. Do you have the nutritional value for them? Thank you for sharing your recipe. They are delicious.

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    1. You're welcome! I'm so glad you enjoyed them!

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  12. Can I use frozen blueberries?

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    1. Yes, absolutely! Just make sure you add the frozen blueberries to the dry ingredients to prevent the batter from becoming purple!

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