Blueberry Zucchini Muffins Recipe
Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like.
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Fresh blueberries are folded into a moist chocolate zucchini bread in this kid-friendly recipe made with a blend of flours and flax seeds.
LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.
Made them just as stated and everyone loved them. My daughter said she would try them even though she doesn't like blueberry muffins. She loved them! I will be making them often.
My whole family LOVED this recipe. I did as a few others suggested and added a bit of nutmeg to go with the cinnamon and I used Saskatoons instead of blueberries. I really don't want to mess with it much more because it is probably the best muffin I have ever had.
A slice of this zucchini oatmeal bread studded with fresh blueberries, coconut, and walnuts makes a super moist and delicious treat.
Zucchini and apple muffins with a generous helping of cinnamon are a quick and easy breakfast treat to prepare.