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Healthy-Blueberry-Zucchini-Muffins-Gluten-Free-Paleo-Almond-Flour-Recipe

Healthy Blueberry Zucchini Muffins (Gluten Free, Paleo, Almond Flour)

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  • Author: Peter
  • Prep Time: N/A
  • Cook Time: 25 minutes
  • Total Time: 0 hours
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Healthy Blueberry Zucchini Muffins are packed with flavor from fresh blueberries and zucchini, perfect for a nutritious breakfast or snack. With simple prep and wholesome ingredients, they deliver a delightful taste, making them an ideal choice for anyone looking for easy, homemade goodness.

Ingredients

Scale
  • 2 large eggs
  • 1/2 cup maple sugar
  • 1/3 cup refined coconut oil, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 cups finely shredded zucchini, squeezed very well, about 2 medium zucchini
  • 1 cup fresh blueberries, plus a few extra for topping

Instructions

  1. Preheat your oven to 350°F. Line a 12-cup muffin pan with parchment liners.
  2. In a large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
  3. In a separate bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
  4. Stir the dry ingredients into the wet ingredients until just combined. The batter will be thick.
  5. Gently fold in the squeezed zucchini until combined, then fold in the blueberries, saving a handful to place on top of the muffins.
  6. Allow the batter to rest for 3 minutes so the coconut flour can absorb moisture.
  7. Divide the batter evenly among the muffin cups, filling them nearly to the top. Press a few extra blueberries onto the tops of the muffins.
  8. Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure zucchini is well squeezed to avoid excess moisture in the muffins.
Store any leftovers in an airtight container for up to 3 days at room temperature.
These muffins freeze well, making them great for meal prep.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 155
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://emmahearthrecipes.com/healthy-blueberry-zucchini-muffins-gluten-free-paleo-almond-flour/