Zucchini and Blueberry Muffins
Shelley Darlington's easy recipe for blueberry muffins made with a zucchini-bread dough.
Ingredients
- 2 cups blanched almond flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup coconut oil melted
- ¼ cup coconut sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 3 large eggs
- 1 tsp pure vanilla extract
- 1½ cups (180 g) shredded zucchini strained (see note)
- 1 cup (145 g) fresh blueberries
Instructions
- Preheat the oven to 350°F (180°C) and place the rack in the middle of the oven. Grease a muffin pan or line with silicone muffin liners.
- In a medium bowl, whisk together the almond flour, baking powder and salt.
- In a separate bowl, beat together the coconut oil, coconut sugar, lemon juice, lemon zest, eggs and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the shredded zucchini and fresh blueberries.
- Divide the batter evenly between the muffin cups.
- Bake for 20 to 25 minutes or until a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They can also be frozen for longer storage.
- To avoid the muffins from being soggy, it's important to strain the zucchini and remove as much moisture as possible. All you need to do is use a cheesecloth to squeeze as much of the liquid out of the zucchini as possible.