blueberry zucchini muffins


Just a great combination with superb flavor.  Perfect breakfast or snack.

recipe adapted from


  • 1 egg + 1 yolk
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1.5 tsp vanilla extract
  • 3/4 cup brown sugar
  • 1 cup shredded zucchini*
  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 cup fresh blueberries**


*Make certain you drain as much of the liquid from the zucchini shreds as possible.  I used Bounty paper towels.

**Make sure you clean and dry the blueberries prior to adding to batter.

Preheat oven to 350F.  Line your 12 slot muffin tray with cups or spray/grease.

In a large bowl, using a hand mixer, beat the eggs, oil, applesauce, vanilla and sugar until just combined.  Mix in the zucchini shreds.  Next, beat in the flours – 1/2 cup at a time – and the salt, baking powder, baking soda and cinnamon, until incorporated.  Lastly, fold in the blueberries.  Transfer batter to the muffin cups, filling slot until almost full.

Bake for 20-25 minutes or until toothpick comes out clean.

Yields 12 muffins.

..delicious happens

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