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Blueberry Zucchini Muffins
If you’re looking for a better-for-you baked good that doesn’t sacrifice flavor or texture, these healthy blueberry zucchini muffins deliver.
Perfect for meal prep, quick breakfasts, or an afternoon snack, these muffins are a delicious way to sneak in extra veggies while keeping calories in check. By swapping in our Fiber Gourmet Flour Blend, you get the same comforting taste and texture you love from a traditional bakery muffin, just with fewer calories and significantly more fiber.
1 1/2 cups Fiber Gourmet Flour Blend
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini, excess moisture firmly squeezed out
1/2 cup pure maple syrup or honey
0.5 teaspoon vanilla extract
0.5 teaspoon almond extract
2 tablespoons olive oil or melted butter
1/3 cup unsweetened applesauce or apple butter
1 large egg
1/4 cup unsweetened almond milk or any milk of choice
1 cup fresh or frozen blueberries (do not thaw if using frozen)
Allow the cake to cool before frosting to prevent the yogurt frosting from melting.
Use full-fat or nonfat Greek yogurt depending on your preferred texture.
Strawberry powder naturally adds color and flavor to the frosting without artificial dyes.
Prevent sticking: High-fiber baking can sometimes stick to liners. We highly recommend spraying your muffin liners (or the muffin pan itself) with a little nonstick cooking spray for an easy, clean release.
Fold the sprinkles in gently to prevent color bleeding.
Squeeze the zucchini well: Zucchini holds a massive amount of water. Wrap your shredded zucchini in a clean kitchen towel or paper towels and squeeze hard to remove the excess moisture so your muffins don't become soggy.
Don't overmix: When combining your wet and dry ingredients, stir until just mixed. Overmixing develops the gluten too much, which makes the muffins dense instead of light and fluffy.
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick cooking spray. In a large bowl, whisk together the dry ingredients: Fiber Gourmet Flour Blend, baking soda, cinnamon, and salt. Set the bowl aside.
In a separate medium bowl, combine your squeezed shredded zucchini, maple syrup (or honey), vanilla extract, almond extract, olive oil (or melted butter), unsweetened applesauce, egg, and milk. Whisk the mixture until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula until the batter is just combined and no dry flour remains. Carefully fold in the blueberries until they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each one about 3/4 full. Bake for 22 to 30 minutes, or until the tops bounce back lightly when touched and a toothpick inserted into the center comes out completely clean. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
At Fiber Gourmet, we believe you shouldn’t have to choose between enjoying your favorite comfort baked goods and staying on track with your wellness goals. These muffins leverage the moisture of everyday whole foods like zucchini and applesauce to cut down heavily on added fats, while our Flour Blend handles the rest. You get a glorious breakfast muffin that keeps you full, supports digestion, and satisfies your sweet tooth cleanly.
These muffins are absolutely perfect for planning your week ahead:
Yes! To make this recipe vegan, simply swap the traditional egg for a standard flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) and ensure you use maple syrup and a plant-based milk.
Finely shredded carrots make a fantastic swap if you want to lean into a "carrot cake" style flavor profile! Just like the zucchini, make sure to squeeze out any extra moisture before mixing.
Almond extract is our secret bakery weapon! A tiny half-teaspoon doesn't make the muffins taste like almonds, but it beautifully enhances the natural sweetness of the blueberries and gives them a professional, high-end bakery aroma.
Compared to traditional sprinkle cake, this recipe contains more protein thanks to the Greek yogurt and egg, making it a more balanced dessert option.
Turn your favorite baked goods into lighter, high-fiber treats. Sweet, savory, and satisfying recipes made with Fiber Gourmet Flour Blend.
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