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Mornings can often be a hectic rush, with many of us scrambling to find a nutritious breakfast that fuels our day. Enter Zucchini Blueberry Breakfast Muffins, a delightful and wholesome option that caters to both the busy individual and those who enjoy a leisurely brunch. These muffins are more than just a delicious treat; they embody a perfect balance of flavors and nutrients that can make breakfast both satisfying and guilt-free.

Zucchini Blueberry Breakfast Muffins

Start your day on a wholesome note with Zucchini Blueberry Breakfast Muffins! These delightful muffins blend the subtle earthiness of zucchini with the sweet burst of blueberries, creating a unique and nutritious breakfast option. Packed with fiber, antioxidants, and whole ingredients, they’re perfect for busy mornings or a relaxed brunch. Easy to make and full of flavor, they're a tasty way to incorporate veggies into your diet while satisfying your morning cravings. Discover the recipe and enjoy a delicious start to your day!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

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

1 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar (packed)

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: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

    Prepare the zucchini: Grate the zucchini using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.

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

        Prepare wet ingredients: In a separate bowl, whisk together the eggs, honey (or maple syrup), vegetable oil (or melted coconut oil), and vanilla extract until smooth. Stir in the grated zucchini and fresh blueberries, being careful not to break the blueberries too much.

          Combine mixtures: Pour the wet mixture into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the chopped walnuts or pecans.

            Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Optionally, sprinkle a few extra blueberries and chopped nuts on top of each muffin for garnish.

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

                Cool: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your Zucchini Blueberry Breakfast Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

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