Gluten Free Blueberry Zucchini Muffins
by: claire cary
These gluten free zucchini muffins are perfectly sweet, with fresh & juicy blueberries and a moist crumb. They're made in one bowl and perfect for an afternoon snack.
Ingredients
Wet
- 3 eggs room temperature
- ½ cup light brown sugar
- ⅓ cup white sugar
- ½ cup butter melted
- 1 teaspoon vanilla
Dry
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup shredded zucchini
- 1 scant cup blueberries
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a standard muffin tin with liners and set aside.
- In a mixing bowl, whisk together all wet ingredients until combined.
- Whisk in the flour, baking powder and salt, making sure to spoon and level the flour, don't scoop right from the bag.
- Fold in the zucchini and blueberries. The batter will be fairly thick.
- Scoop into the muffin tin, filling each about 3/4 of the way up. Top with extra blueberries and a sprinkle of sugar if desired.
- Bake for 22-28 minutes or until a toothpick comes out clean.
- Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
To make these dairy free, swap the butter for vegan butter or refined coconut oil.
Serving: 1mufifn / Calories: 215kcal / Carbohydrates: 31g / Protein: 4g / Fat: 9g / Fiber: 2g / Sugar: 16g
