Zucchini Blueberry Muffins
Heat your oven to 450 and generously spray a muffin pan with cooking spray
1
In a medium bowl, stir together flour, baking powder, and salt
2
In a separate large bowl, stir together sugar, unsweetened almond milk, avocado oil, coconut sugar, 1 egg, 1 egg yolk, and vanilla extract
3
Add the flour mixture to the wet ingredients and gently stir until JUST moistened. You want to see a few flour streaks and many small lumps
4
In a small bowl, mix blueberries with some flour
5
Gently fold the flour covered blueberries along with grated zucchini into the muffin batter, being careful not to mix it more
6
Use a large ice cream scoop to scoop the batter into the prepared muffin cavities. They will be almost full
7
Sprinkle the tops of each muffin with raw organic cane sugar
8
Bake at 450 for 5 minutes. Then, turn the oven down to 375 and bake for another 12-14 minutes
9
When the outsides are golden brown and a toothpick comes out cleanly from the center, they’re done baking
10
Let the muffins cool in the pan for 30 minutes, then transfer to a rack to cool completely. I flip them upside down so they don’t get soggy
11
Full recipe and nutrition info on foodfaithfitness.com
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