Zucchini Blueberry Muffins
Heat your oven to 450 and generously spray a muffin pan with cooking spray
In a medium bowl, stir together flour, baking powder, and salt
In a separate large bowl, stir together sugar, unsweetened almond milk, avocado oil, coconut sugar, 1 egg, 1 egg yolk, and vanilla extract
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
In a small bowl, mix blueberries with some flour
Gently fold the flour covered blueberries along with grated zucchini into the muffin batter, being careful not to mix it more
Use a large ice cream scoop to scoop the batter into the prepared muffin cavities. They will be almost full
Sprinkle the tops of each muffin with raw organic cane sugar
Bake at 450 for 5 minutes. Then, turn the oven down to 375 and bake for another 12-14 minutes
When the outsides are golden brown and a toothpick comes out cleanly from the center, they’re done baking
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
Full recipe and nutrition info on foodfaithfitness.com
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