Description
These Vegan Blueberry Zucchini Muffins are moist, tender, and bursting with fresh blueberries and shredded zucchini. Made with simple plant-based ingredients and flaxseed as an egg substitute, they offer a delicious breakfast or snack option that’s both wholesome and flavorful.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2 ½ tablespoons warm water
- ⅓ cup vegetable oil
- ⅓ cup plant-based milk
- 1 ½ teaspoons pure vanilla extract
- ½ cup grated zucchini
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
Fruit
- 1 ¼ cups fresh blueberries (1 cup folded into batter, ¼ cup for topping)
Instructions
- Prepare Flaxseed Egg: In a small bowl, mix ground flaxseeds with warm water thoroughly for 1 minute. Refrigerate the mixture for 5 minutes until it thickens, acting as a vegan egg substitute.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a muffin tin with cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, sugar, salt, and baking powder. Stir well to evenly distribute the leavening and seasonings.
- Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients and add vegetable oil, flaxseed mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix until just combined to avoid overmixing.
- Fold in Blueberries: Carefully fold 1 cup of fresh blueberries into the batter, reserving ¼ cup for topping.
- Fill Muffin Cups: Spoon the batter into the lined muffin tin, filling each cup to the top. Place the reserved blueberries on top of each muffin, gently pressing them into the batter.
- Bake: Bake in the preheated oven for 35 minutes or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute all-purpose flour with gluten-free flour blend for a gluten-free option.
- If plant-based milk is unavailable, use any non-dairy milk like almond, soy, or oat milk.
- The flaxseed mixture acts as an egg replacer, providing binding and moisture.
- Do not overmix the batter to ensure muffins stay tender and light.
- Grated zucchini adds moisture and nutrients without overpowering flavor.
- Ensure the zucchini is grated finely and excess moisture is squeezed out if very watery.
- Fresh blueberries are preferred for best texture; frozen can be used but may discolor the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: Vegan Blueberry Muffins, Zucchini Muffins, Plant-Based Baking, Dairy Free Muffins, Healthy Muffins
