These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping; you’d never guess they contain a vegetable!
This recipe was originally posted in July of 2014, but it was ready to be remade, especially when my little nephew was in here and in need of healthy snacks from his crazy health nut auntie. I made these at the same time I made the coconut oil banana muffins when my family came to visit a few months ago. I will say the coconut oil muffins were a little less messy than the blueberry ones, but he loved them both. He wasn’t the only one that loved them either; my MIL loved them so much she made them every week for a month!
After Mr. Hungry had tried them, he said they were good but what they needed to seal the deal was a crumb topping! I’d never made a crumb topping before, so I wasn’t sure how it was going to go, or if it could be done semi-healthy. It turns out it’s just a mixture of sugar, flour, and oil. So, I took out some of the sugar from the muffin mix and used it in the crumb topping instead. Thanks, Mr. Hungry for the best idea EVER because they came out delicious! Sometimes instead of hiding sugar in a recipe, making it the star of the show means you can use less overall! Healthy and sweet win! Plus the batter for these muffins only needs a slight amount of sweetener anyways because the blueberries do an excellent job of providing tons of delicious natural sweetness.
I also made a few other changes to this recipe. I nixed the almond butter and used just coconut oil, for two reasons. First, because every time I made these, I was out of almond butter. Second, because the fewer things to get out of the cabinet the better. The recipe gives me 14 muffins because I use my beloved silicone muffin cups, but if you use just a muffin tin, it should make exactly 12 muffins. These babies are the perfect healthy breakfast for anyone in the family that loves blueberry muffins! You could pair these with a Greek yogurt with breakfast or for a post-workout snack! Either way summer berries and zucchini are about ready to explode, so I’m sure you’ll have plenty of opportunities to try these!
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Blueberry Zucchini Muffins with Crumb Topping