Blueberry Zucchini Muffins

Blueberry Zucchini Muffins

CategoryDifficultyBeginner

These muffins are light, moist and healthy, they're easy to make and easy to alter, try replacing the blueberries with cranberries, raspberries or even chocolate chips, the orange with lemon, make it your own with some experimentation.

Yields12 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
Wet
 1 egg
 3 Tbsp canola oil
 1 tsp vanilla extract
 1⁄2 cup milk
Dry
 1⁄2 cup sugar
 1⁄2 cup brown rice flour
 1⁄2 cup sorghum flour
 2 tsp baking powder
 1⁄2 tsp baking soda
 1⁄2 tsp cream of tartar
 2 tsp xantham gum
 zest of 1 orange
 1⁄2 tsp salt
 1 cup fresh blueberries
 1 cup seeded and shredded zucchini
1

Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).

2

Whisk to combine in a large bowl, rice flour, sorghum flour, baking powder, baking soda, cream of tartar, xantham gum, salt, orange zest. Add blueberries and mix until they are coated.

3

In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.

4

Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.

5

Spoon evenly between muffin cups and bake for 45 min,

6

let muffins cool for 10 min in pan before removing.

I grow zucchini in the summer then shred and freeze them in 1 cup measures, so I can make zucchini muffins all year round.

Ingredients

Wet
 1 egg
 3 Tbsp canola oil
 1 tsp vanilla extract
 1⁄2 cup milk
Dry
 1⁄2 cup sugar
 1⁄2 cup brown rice flour
 1⁄2 cup sorghum flour
 2 tsp baking powder
 1⁄2 tsp baking soda
 1⁄2 tsp cream of tartar
 2 tsp xantham gum
 zest of 1 orange
 1⁄2 tsp salt
 1 cup fresh blueberries
 1 cup seeded and shredded zucchini

Directions

1

Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).

2

Whisk to combine in a large bowl, rice flour, sorghum flour, baking powder, baking soda, cream of tartar, xantham gum, salt, orange zest. Add blueberries and mix until they are coated.

3

In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.

4

Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.

5

Spoon evenly between muffin cups and bake for 45 min,

6

let muffins cool for 10 min in pan before removing.

Blueberry Zucchini Muffins
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