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Blueberry Zucchini Muffins

Blueberry Zucchini Muffins

Source: The Wandering Kitchen | Makes: 6 | Time: 35 min

What I changed:

  • Halved the recipe

  • Used whole wheat flour

  • Used cane sugar


3/4 cups all-purpose whole wheat flour

1/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp salt

1/4 cup applesauce

2 tbsp canola oil

2 tbsp unsweetened almond milk

1/2 tbsp lemon juice

1/2 tsp vanilla

1/2 cup shredded #zucchini, packed and squeezed to drain excess water

1/2 cup fresh #blueberries

Vegan butter, to serve


Shred zucchini manually or with a food processor. Once shredded, squeeze to remove excess water. Measure out a full, packed 1/2 cup.


Preheat the oven to 350F.


In a mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt).


In a separate bowl, combine applesauce, oil, almond milk, lemon juice, and vanilla. Stir until combined.


Mix the dry ingredients in, stirring until combined.


Fold in the shredded zucchini and blueberries.


Oil a 12-cup muffin pan and then evenly distribute the batter. Muffin cups should be about two-thirds full.

Bake for 18-21 minutes. You can check for doneness by inserting a toothpick into the center of a muffin. When it comes out clean, they are done. Remove from the oven and let cool in the pan for about 3-5 minutes. Then, remove muffins from the pan and finish cooling on a rack.

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