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!
[clickToTweet tweet=”Making these –> #healthy blueberry zucchini #muffins with a crumb topping #vegetarian #recipe ” quote=”Making these –> #healthy blueberry zucchini #muffins with a crumb topping #vegetarian #recipe “]
For more healthy muffin recipes be sure to check out the recipe index! You may enjoy super-seed muffins, raspberry yogurt muffins, sweet potato protein muffins and more!
Blueberry Zucchini Muffins with Crumb Topping
You May Also Like:
- Healthy Zucchini Bread (uses whole wheat flour)
- Oat Flour Zucchini Bread
- Healthy Oat Flour Blueberry Muffins
- Oat Flour Blueberry Scones
Whole Wheat Blueberry Zucchini Muffins
Ingredients
- 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)
Crumb Topping
- 2 T coconut oil
- 1/4 cup whole wheat pastry flour
- 1/4 cup brown sugar
Instructions
- 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.
These look delish Kelli!! I love that there is only 1/2 cup sugar in there, and what a good idea to use almond butter!
Thanks! I love cooking with AB! The blueberries pack in the sweetness so I didn’t have to add too much extra sugar!
These look so tasty! A great breakfast for sure!!
Thanks!
I love summertime because that means fruits & veggies are at their best, and we can sneak them into everything! This sounds good. I’ve been wanting to make zucchini bread but haven’t found a good recipe yet!
I love sneaking fruits and vegetables into everything, especially baked goods!
i just made and photographed a recipe for zucchini bread with blueberries yesterday! It’s such an amazing combo. Yours sounds great!
Thanks! Can’t wait to see it yours!
I really need to throw zucchini in my baking!! I see it all over the place but haven’t jumped on this bandwagon yet!!
I LOVE adding shredded zucchini to well…everything! These look so good, and what better way than get a boost in the morning!
These look really tasty! I love adding zucchini to everything in the summer because it grows like weeds in my garden.
so jealous you have a garden! I just go to farmers markets!
Hi Kelli! Yum! There’s just something about a blueberry muffin (a healthier one at that) that screams comfort. Nice work! 🙂
Thanks!
I think I have this recipe in bread form somewhere. I have so many recipes now I can’t keep track. Isn’t that horrible?
lol right….
These look delicious! Muffins are such a nice, comforting food.
Right! Currently shoveling two into my mouth! ha ha
Yes, this statement you have made that those are the best muffins ever is definitely true! I just made them today with my wife and they turned out to be totally great and pretty easy to make. Love your recipes.
Thanks, Brian!!!!