Description
These Vegan Blueberry Zucchini Muffins are moist, fluffy, and packed with fresh blueberries and grated zucchini for a nutritious twist. Made without any animal products, they are perfect for a healthy breakfast or snack, combining natural sweetness and wholesome ingredients in every bite.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2 ½ tablespoons warm water
- ⅓ cup vegetable oil
- ⅓ cup plant-based milk
- 1 ½ teaspoons pure vanilla extract
- ½ cup grated zucchini
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
Fruit
- 1 ¼ cups fresh blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Prepare Flaxseed Egg: In a small bowl, combine the ground flaxseeds with the warm water. Stir thoroughly and let it sit in the refrigerator for 5 minutes to thicken into a flax egg substitute.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined to ensure proper leavening and sweetness.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and add the vegetable oil, flax egg mixture, plant-based milk, vanilla extract, and grated zucchini. Gently fold the ingredients until just combined to maintain muffin tenderness.
- Add Blueberries: Carefully fold in 1 cup of the fresh blueberries, saving the remaining ¼ cup for topping the muffins.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup to the top. Top each muffin with the reserved blueberries, pressing them gently into the batter for a beautiful finish.
- Bake: Place the muffin tin in the oven and bake for 35 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
Notes
- Make sure to grate the zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- Use fresh blueberries for the best flavor; frozen can be used but may turn the batter blue and more watery.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Optionally, add a teaspoon of cinnamon or lemon zest to enhance the flavor profile.
- Flaxseed mixture acts as an egg replacement, making these muffins vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan blueberry muffins, zucchini muffins, vegan baking, healthy muffins, plant-based breakfast
