Get ready to transform your breakfast game with these incredibly moist, secretly healthy Gluten Free Blueberry Zucchini Muffins that taste so incredible, nobody will believe they're packed with nutritious vegetables! Imagine biting into a fluffy, tender muffin bursting with sweet blueberries and hidden zucchini - a sneaky way to add more veggies to your diet while indulging in a delicious treat that's both gluten-free and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup grated zucchini
- 1 cup blueberries
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This prevents the muffins from becoming too wet.
- In a large mixing bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, and cinnamon until well combined.
- In a separate medium bowl, beat the eggs. Add honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fold in the grated zucchini, then carefully fold in the blueberries, taking care not to crush the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Always squeeze out excess moisture from grated zucchini to prevent soggy muffins.
- Use a gluten-free flour blend specifically designed for baking to ensure the best texture.
- Don't overmix the batter - mix just until ingredients are combined to keep muffins light and fluffy.
- Gently fold blueberries in last to prevent breaking and bleeding color into the batter.
- Use fresh, room temperature eggs for better incorporation and rising.
- Check muffins a few minutes early - gluten-free baked goods can dry out quickly if overbaked.
- Let muffins cool completely before storing to maintain optimal moisture and prevent sogginess.
Nutrition Facts
Calories: 184kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
