Full of good things…
Grated zucchini & blueberries add moisture, flavour and nutrition in these delightful muffins that also include the goodness of oat flour & extra virgin olive oil. If you can’t find oat flour, make your own by blitzing rolled oats in a food processor.
It’s even called the muffin method…
One of the quickest baked goods to put together, wet & dry ingredients are mixed separately, and then combined using the ‘muffin method’. You don’t even need a mixer – just a whisk and a flexible spatula.
Cinnamon and nutmeg add to the flavour profile in these very moist muffins that are not at all sweet. Or heavy. The sugar is kept to small amounts, and using extra virgin olive oil, my go-to oil for most baked goods, is always a healthy choice – while also adding flavour.
Using an ice cream scoop or a small dry measuring cup helps get the batter into the muffin pan, and also with portion size. You may opt to use a muffin pan, liners or silicone cups that are more non-stick, and that’s always a good idea. A little baking spray may be needed if you use something non-traditional; I’ve successfully baked many types of batter in ramekins (of all sizes) as well as tea cups!
Easy. Healthy. Delicious.
This recipe is adapted from zucchini baby cakes and came about when I was contemplating making zucchini bread… but wanted something faster! Adding the blueberries was a moment of inspiration and I would’ve taken it even further; adding grated carrots, pumpkin seeds, toasted coconut, ground flax seeds… but there’s always next time. Or should I say times. It’s nice to have a base recipe that you know works, and you can build on that. Mmmm… pumpkin season is coming up!
Breakfast. Snack. Lunchbox. Anytime.
Perfect to eat out of hand anytime, anywhere. Serve at breakfast with even more berries and some nut butter, to really amp up the nutrition! Great to have on hand for lunch boxes, after school snacks or a gobbled breakfast as you run out the door, muffins can be a tasty, healthy choice.
Blueberry Zucchini Muffins
- 1 cup all-purpose flour
- 1/2 cup *oat flour
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs lightly beaten
- 1/3 cup extra virgin olive oil
- 1/2 cup milk
- 1 1/2 cups coarsely grated zucchini about 2 small or 1 medium
- 1 cup fresh blueberries if using frozen, do not thaw
Preheat oven to 375°F and put paper liners into a 12-muffin pan (or use baking spray.)
In large bowl, whisk together flours, sugars, baking powder, baking soda, salt & cinnamon, nutmeg. Make a large well in the middle and set aside.
Grate the zucchini directly onto a clean kitchen towel. Twist it up and squeeze it over the sink to remove as much liquid as possible.
In medium bowl, whisk together the eggs, olive oil and milk. Stir in the grated zucchini and blueberries.
Add the wet ingredients (egg mixture) to the well in the dry ingredients (flours etc) gently stirring with a large spatula just until combined. (If it’s too dry, add a splash more milk). Be careful not to over mix - it will lead to dense/tough muffins!
Fill muffin tins to just below the tops, and bake for 18 - 20 minutes or until golden.
Let cool in pan for 5 minutes, then remove to rack to cool completely.
*blitz oats in food processor to make your own oat flour