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
Whole Wheat Blueberry Zucchini Muffins
- 1.5 cups whole wheat pastry flour
- 1/3 cup ground flaxseed
- 1/3 cup brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup applesauce
- 1/2 cup unsweetened vanilla almond milk (or other milk)
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup coconut oil
- 1 cup shredded zucchini (about one small zucchini)
- 3/4 cup blueberries (fresh or frozen - I prefer wild, their smaller size goes farther)
Before you get started, shred your zucchini by hand or using a shredding attachment for your food processor. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible. (I use a paper towel.)
Preheat oven to 350F. Combine all dry ingredients (flour, flax, sugar, baking soda, salt and cinnamon) in a large bowl. Mix well.
Add all wet ingredients to another medium size bowl (coconut oil, applesauce, milk, egg, vanilla extract) and whisk until combined.
Add wet ingredients to dry and mix until just moistened. Fold in shredded zucchini and blueberries.
Divide batter among 12-14 greased or lined muffin cups.
In a small bowl mix together crumb topping ingredients. Add a sprinkle on top of each muffin (about a tablespoon)
Bake muffins 350F for 20-25 minutes or until they are golden brown and inserted toothpick comes out clean.
For 14 muffins nutrition estimate:
167 Calories, 2.5g Protein, 18.5grams Carbs, 9.7grams Fat
Note: I have not tried this recipe gluten free, but they would probably work out well if you subbed the whole wheat pastry flour for 1:1 gluten free baking flour (however they would not be whole grain.)