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Moist Gluten-Free Blueberry Zucchini Muffins

moist gluten-free blueberry zucchini muffins - featured image
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These moist gluten-free blueberry zucchini muffins are tender, flavorful, and perfect for a quick, healthy breakfast or snack. They sneak veggies into a treat without compromising taste.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup coconut oil or unsalted butter, melted
  • ½ cup brown sugar, packed (can substitute coconut sugar)
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate 1 medium zucchini using the fine side of a grater. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess water. Set aside.
  3. In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, ground cinnamon, and salt until well combined.
  4. In a separate medium bowl, beat the eggs. Add melted coconut oil or butter, brown sugar, and vanilla extract. Whisk until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined, being careful not to overmix.
  6. Fold in the grated zucchini and blueberries. If using nuts, fold them in as well.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden and soft to the touch.
  9. Remove muffins from oven and let rest in the tin for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Grate zucchini finely and squeeze out excess moisture to avoid soggy muffins. Use frozen blueberries without thawing to prevent blue streaks. Avoid overmixing batter to keep muffins tender. Cool muffins on a wire rack to prevent soggy bottoms. For dairy-free, use coconut oil instead of butter. Nuts are optional and can be omitted for nut-free version.

Nutrition

Keywords: gluten-free, blueberry muffins, zucchini muffins, healthy breakfast, easy muffins, dairy-free option, nut-free option

Find it online: https://yumyep.com/moist-gluten-free-blueberry-zucchini-muffins-perfect-for-easy-healthy-breakfast/