Healthy Breakfast or Snack in Under 30 Minutes
These gluten-free blueberry zucchini muffins are incredibly moist, packed with nutrients, and bursting with juicy blueberries. Made with simple ingredients, they’re perfect for a quick breakfast or healthy snack!
Gluten-Free Blueberry Ingredients
For these delicious gluten-free blueberry zucchini muffins, you’ll need:
Dry Ingredients:
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- ½ cup maple syrup or honey
- ⅓ cup coconut oil, melted
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon (optional but recommended)
Tools Used to Make Gluten-Free Blueberry
To prepare these muffins efficiently, gather these kitchen tools:
- Standard 12-cup muffin tin
- Paper muffin liners
- Box grater for zucchini
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Clean kitchen towel or cheesecloth (for squeezing zucchini)
- Cooling rack
- Lemon zester (if using lemon zest)
How to Make Gluten-Free Blueberry
- Prepare your oven and pan: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or spray with non-stick cooking spray.
- Prep the zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This crucial step prevents soggy muffins!
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Combine wet ingredients: In a separate medium bowl, whisk together eggs, maple syrup or honey, melted coconut oil, applesauce, and vanilla extract until well combined.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick.
- Add zucchini and lemon zest: Fold in the squeezed zucchini and lemon zest (if using) until distributed throughout the batter.
- Add blueberries: Gently fold in the blueberries, being careful not to overmix or burst them.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving Gluten-Free Blueberry
These gluten-free blueberry zucchini muffins are incredibly versatile when it comes to serving options:
- Enjoy warm from the oven with a light spread of grass-fed butter or coconut oil
- Pair with Greek yogurt and additional fresh berries for a complete breakfast
- Serve alongside your morning coffee or tea for a quick breakfast
- Pack in lunchboxes for a nutritious midday snack
- Warm slightly and top with a dollop of almond butter for additional protein
- Create a brunch spread with these muffins, fresh fruit, and Cheesy Potato Egg Scramble
For special occasions, place muffins on a tiered serving platter with fresh blueberries and zucchini slices for decoration. These muffins make a great addition to baby showers or brunch gatherings where you want to offer healthier options.
Frequently Asked Questions
Can I make these muffins vegan?
Yes! Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes). Use maple syrup instead of honey.
How long do these muffins stay fresh?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
Can I use regular flour instead of gluten-free?
Absolutely! Simply substitute the same amount of all-purpose flour and omit any xanthan gum.
Do I have to squeeze the moisture out of the zucchini?
Yes, this step is crucial! Removing excess moisture prevents soggy muffins and ensures proper rising.
Can I use frozen blueberries?
Yes, you can use frozen blueberries straight from the freezer (no need to thaw). Gently fold them into the batter to prevent excessive color bleeding.
Why did my muffins turn out dense?
This could be due to overmixing the batter or not removing enough moisture from the zucchini. Remember to mix just until ingredients are combined and thoroughly squeeze the zucchini.
Final Thoughts
These gluten-free blueberry zucchini muffins are a perfect way to enjoy a nutritious breakfast that tastes like a treat. Packed with veggies, fruit, and wholesome ingredients—bake a batch today and transform your mornings!