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Are you looking for a delicious way to kickstart your mornings? Zucchini Blueberry Breakfast Muffins are an excellent choice that combines the best of both worlds: wholesome nutrition and delightful flavor. These muffins not only serve as a great breakfast option but also as a convenient snack, making them perfect for busy individuals or families on the go. The incorporation of fruits and vegetables into morning meals is vital, as it sets a positive tone for the day and helps to boost energy levels.

Zucchini Blueberry Breakfast Muffins

Start your day off right with these delicious Zucchini Blueberry Breakfast Muffins! Combining nutritious zucchini and antioxidant-rich blueberries, this easy recipe delivers both flavor and health benefits. Perfect as a breakfast option or on-the-go snack, these muffins are packed with fiber and vital vitamins. With simple ingredients and straightforward steps, you can enjoy a wholesome treat that fuels your day and satisfies your cravings. Give this recipe a try and elevate your morning routine!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup fresh blueberries (or use frozen blueberries, thawed and drained)

1 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup rolled oats

1/2 cup packed brown sugar

1/4 cup honey or maple syrup

1/4 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg (optional)

1/4 cup chopped walnuts or pecans (optional for topping)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with nonstick spray.

    Prepare the Zucchini: Grate the zucchini using either a box grater or a food processor. To remove excess moisture, place the grated zucchini into a clean kitchen towel and gently squeeze out as much liquid as possible.

      Mix the Dry Ingredients: In a large mixing bowl, generously combine the whole wheat flour, all-purpose flour, rolled oats, brown sugar, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Whisk these dry ingredients together until they are well blended.

        Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs, honey (or maple syrup), vegetable oil (or melted coconut oil), and vanilla extract until the mixture is smooth. Gently fold in the grated zucchini and fresh blueberries, being cautious not to crush the blueberries too much to keep them whole.

          Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the two mixtures together until they are just combined. It’s important not to overmix; it’s okay if there are a few lumps. If you’d like, fold in the chopped walnuts or pecans at this stage.

            Fill the Muffin Tins: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. For an attractive finish, sprinkle a few extra blueberries and chopped nuts on top of each muffin.

              Bake the Muffins: Place the muffin tin in your preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

                Cool the Muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely.

                  Serve and Enjoy: Indulge in your delicious Zucchini Blueberry Breakfast Muffins either warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or can be frozen for long-term storage.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Yield: 12 muffins