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In the quest for healthy breakfast options that are both delicious and satisfying, Zesty Zucchini Blueberry Breakfast Muffins stand out as a delightful choice. This recipe combines the subtle earthiness of zucchini with the sweet burst of blueberries, creating a wholesome muffin that not only pleases the palate but also packs a nutritional punch. These muffins are perfect for busy mornings, offering a convenient way to incorporate fruits and vegetables into your diet while satisfying your craving for something sweet and hearty.

Zucchini Blueberry Breakfast Muffins

Start your day right with Zesty Zucchini Blueberry Breakfast Muffins! This delightful recipe blends nutritious zucchini and sweet blueberries for a healthy yet satisfying treat. Packed with fiber and antioxidants, these muffins are perfect for busy mornings or a midday snack. They offer a delicious way to incorporate fruits and veggies into your diet without sacrificing flavor. Bake a batch today and enjoy a wholesome breakfast that your taste buds will love!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup fresh or frozen blueberries

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/3 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1/4 cup Greek yogurt or applesauce

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil.

    Prepare Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, brown sugar, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk together until evenly mixed.

        Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and Greek yogurt (or applesauce) until well combined.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, as this can make the muffins tough.

            Fold in Zucchini and Blueberries: Gently fold in the grated zucchini, blueberries, and optional nuts (if using) until just distributed in the batter.

              Fill Muffin Cups: Divide the batter evenly among the prepared muffin tin, filling each cup about 2/3 full.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool: Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins