Description

These Healthy Blueberry Zucchini Muffins are fluffy and flavorful, made with wholesome ingredients like almond flour and filled with fresh blueberries. They’re easy to make and perfect for breakfast or a healthy snack!

Ingredients

Scale

2 large eggs at room temperature
1/2 cup maple sugar
1/3 cup refined coconut oil melted and cooled slightly
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 cups blanched almond flour
1/3 cup tapioca flour
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups finely shredded zucchini squeezed very well, about 2 med zucchini
1 cup fresh blueberries plus a few extra for topping

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Instructions

Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
In a large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
In another bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
Gently stir the dry ingredients into the wet ingredients until just combined; the batter will be thick.
Fold in the squeezed zucchini and then the blueberries, reserving some for topping.
Let the batter rest for 3 minutes to allow the coconut flour to absorb moisture.
Evenly distribute the batter among the muffin cups, filling nearly to the top and pressing extra blueberries on top.
Bake for 23–25 minutes until golden and a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 3 days.
You can substitute honey for maple sugar if preferred.
For a gluten-free option, ensure all flours used are certified gluten-free.

Nutrition

Serving Size: 1 muffin
Calories: 162
Sugar: 5g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg