Description
Healthy Blueberry Zucchini Muffins with Crumb Topping are moist, wholesome breakfast muffins filled with juicy blueberries, shredded zucchini, whole wheat flour, flaxseed, and applesauce. A sweet, crisp crumb topping adds bakery-style flavor and texture.
Ingredients
Scale
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup ground flaxseed
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened vanilla almond milk, or another milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil, melted
- 1 cup shredded zucchini, squeezed dry
- 3/4 cup fresh or frozen blueberries
- 1/3 cup whole wheat pastry flour, for the crumb topping
- 1/3 cup brown sugar, for the crumb topping
- 2 tablespoons coconut oil, for the crumb topping
Instructions
- Preheat the oven to 350°F and grease or line 12 standard muffin cups.
- Shred the zucchini using a box grater or food processor. Wrap the shredded zucchini in paper towels or a clean kitchen towel and squeeze out as much excess liquid as possible.
- Combine 1 1/2 cups whole wheat pastry flour, ground flaxseed, brown sugar, baking soda, cinnamon, and salt in a large mixing bowl.
- In a separate bowl, whisk together the applesauce, almond milk, egg, vanilla extract, and melted coconut oil until evenly combined.
- Pour the wet mixture into the dry ingredients and stir gently until the batter is just moistened. Do not overmix.
- Fold the squeezed zucchini and blueberries into the batter until evenly distributed.
- Divide the batter evenly among the prepared muffin cups.
- Make the crumb topping by mixing 1/3 cup whole wheat pastry flour, 1/3 cup brown sugar, and 2 tablespoons coconut oil until coarse crumbs form.
- Sprinkle about 1 tablespoon of crumb topping over each muffin.
- Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Squeeze the shredded zucchini thoroughly to prevent wet or soggy muffins.
- Fresh or frozen blueberries may be used. Add frozen blueberries directly to the batter without thawing.
- Mix the batter only until the dry ingredients are moistened to keep the muffins tender.
- Whole wheat pastry flour produces a lighter texture than regular whole wheat flour.
- A 1-to-1 gluten-free baking flour may be substituted, although the original recipe has not been formally tested as gluten-free.
- The recipe makes approximately 12 standard muffins or up to 14 smaller muffins when silicone muffin cups are used.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individually wrapped muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 213 kcal
- Sugar: 12 g
- Sodium: 177 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 13 mg