Vegan Blueberry Zucchini Muffins Recipe

Introduction

These vegan blueberry zucchini muffins are moist, flavorful, and packed with fresh ingredients. Perfect for a healthy breakfast or snack, they combine tender zucchini and juicy blueberries in a light, fluffy muffin.

Ingredients

• 1 tablespoon of ground flaxseeds
• 2 ½ tablespoons of warm water
• 1 ½ cups of all-purpose flour
• ¾ cups of granulated sugar
• ½ teaspoon of salt
• 2 teaspoons of baking powder
• ⅓ cup of vegetable oil
• ⅓ cup of plant-based milk
• 1 ½ teaspoons of pure vanilla extract
• ½ cup of grated zucchini
• 1 ¼ cups of fresh blueberries

Instructions

1. Step 1: Preheat your oven to 400 degrees F and line a muffin tin with paper liners.
2. Step 2: In a small bowl, mix the ground flaxseeds with warm water for about 1 minute, then refrigerate for 5 minutes to thicken.
3. Step 3: In a large bowl, combine the flour, sugar, salt, and baking powder. Make a well in the center and add the vegetable oil, flaxseed mixture, plant-based milk, vanilla extract, and grated zucchini. Stir gently until just combined.
4. Step 4: Fold in 1 cup of blueberries, reserving the remaining ¼ cup for topping the muffins.
5. Step 5: Fill the muffin cups to the top with batter, then gently press the reserved blueberries onto the tops.
6. Step 6: Bake for 35 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.

Tips & Variations

• For extra moisture, squeeze excess water from the grated zucchini before adding it to the batter.
• Swap blueberries for other fresh or frozen berries like raspberries or blackberries.
• Use almond or oat milk for a subtle nutty flavor and to keep it dairy-free.
• If you prefer sweeter muffins, add a tablespoon more sugar or a drizzle of maple syrup.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months. To reheat, warm in a toaster oven or microwave for about 20 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw and drain them before folding into the batter to avoid excess moisture.

What can I substitute for ground flaxseeds in this recipe?

You can use chia seeds mixed with water in the same ratio as flaxseeds for a similar binding effect.