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Blueberry Zucchini Muffins
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Prep Time
10
Cook Time
45
Warm, gooey blueberries are baked with fresh zucchini and warm baker's flavors to create a delicious muffin for breakfast, lunch, or snack time! This fruit and veggie muffin is a bit of sweet and savory with an added touch of Chocolate Sea Salt and Wild Blueberry Sugar.
Ingredients
-
1 tsp. Madagascar Pure Vanilla Extract
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2 Tbsp. Extra Virgin Olive Oil
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1 tsp. Baker's Spice Blend
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1 tsp. Wild Blueberry Sugar, plus extra for garnishing
-
¼ tsp. Chocolate Sea Salt
- 1 ½ cup whole wheat flour
- 1 tsp. baking soda
- <1 cup shredded zucchini, squeezed and slightly dried
- 1/3 cup pure maple syrup
- 1 egg
- ¼ tsp. almond extract
- ¼ cup unsweetened applesauce
- ¼ cup milk (we used vanilla almond milk for added sweetness)
- ¾ cup fresh blueberries
Directions
- PREHEAT oven to 350°F. Line a 12 cup muffin pan with nonstick cooking spray, or with paper muffin liners.
- IN a small bowl, combine zucchini, maple syrup, egg, Madagascar Vanilla Extract, almond extract, Organic Extra Virgin Olive Oil, applesauce and milk. Mix well.
- IN a large bowl, combine the whole wheat flour, baking soda, Baker's Spice Blend, Wild Blueberry Sugar, and Chocolate Sea Salt. Set aside.
- COMBINE wet and dry ingredients until slightly smooth. Add blueberries, and gently mix well.
- SPOON mixture into muffin tins, filling about ¾ full.
- BAKE for 20 mins. Remove from oven and check muffins for doneness by inserting a toothpick into the center of a muffin. Muffins are done when toothpick comes out clean. Sprinkle with additional Wild Blueberry Sugar.
- COOL for 10-15 mins. before serving. Enjoy!