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Tender, moist gluten free muffins bursting with fresh blueberries and shredded zucchini, made in one bowl for an easy, quick snack or breakfast option.

  • Total Time: 32-38 minutes
  • Yield: 12 standard muffins 1x

Ingredients

Scale
  • 3 eggs at room temperature
  • ½ cup light brown sugar
  • ⅓ cup white sugar
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups gluten free all purpose baking flour (with xanthan gum)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups shredded zucchini
  • 1 scant cup fresh blueberries

Instructions

  1. Preheat oven to 350°F.
  2. Line a standard muffin tin with paper liners.
  3. Bring eggs to room temperature and gently melt the butter.
  4. Grate one large zucchini; if extra watery, pat gently with a paper towel (do not wring).
  5. Spoon gluten-free all-purpose flour into the measuring cup and level with a knife.
  6. In a large bowl, whisk together the eggs, light brown sugar, white sugar, melted butter, and vanilla until smooth.
  7. Whisk in the measured flour, baking powder, and salt until just combined.
  8. If using frozen blueberries, toss them with 1 tablespoon gluten-free flour.
  9. Gently fold in the grated zucchini and blueberries just until evenly distributed to avoid overmixing.
  10. Spoon batter into muffin cups about three-quarters full.
  11. Top with extra blueberries and a sprinkle of sugar if desired.
  12. Bake 22–28 minutes (12–15 minutes for mini muffins) or until a toothpick inserted in the center comes out clean.
  13. Cool muffins in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use a gluten free 1:1 baking flour with xanthan gum for best texture; avoid almond or oat flours., Bring eggs to room temperature and melt butter gently for smooth mixing., Fold batter just until combined to keep muffins soft and tender; overmixing makes muffins tough., Do not wring zucchini to keep moisture; if very watery, gently pat with paper towel instead., Toss frozen blueberries with gluten free flour to prevent bleeding color and sinking., Fill muffin cups about 3/4 full and consider topping with extra blueberries or sugar for appearance., Store muffins in airtight container at room temperature for 3-4 days or freeze for up to 2 months., Warm muffins in microwave briefly to refresh before serving., For dairy free option, use vegan butter or refined coconut oil instead of butter., Mini muffins bake in 12-15 minutes; check frequently to avoid overbaking.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 22-28 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 muffin
  • Calories: 215 kcal
  • Fat: 9g
  • Carbohydrates: 31g
  • Protein: 4g