Ingredients

The following ingredients have 12 Servings
  • 1 3/4 Cup + 1/2 tsp White whole wheat OR all purpose flour ((210g) divided * (See notes for gluten free))
  • 1 Tbsp Baking powder
  • 1/2 tsp Sea salt
  • 1/2 Cup Sugar
  • 1/2 Cup Unsweetened almond milk ((or regular milk))
  • 1/2 Cup Avocado oil ((or any neutral flavored oil))
  • 1/4 Cup Coconut sugar (or brown sugar)
  • 1 Egg, (at room temperature)
  • 1 Egg yolk, (at room temperature)
  • 2 tsp Vanilla extract
  • 1 Cup Fresh blueberries
  • 1 Cup Grated zucchini, (lightly packed)
  • 1 Tbsp Raw organic cane sugar

Instruction

  • Heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
  • In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
  • In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries, zucchini and cane sugar.
  • Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
  • In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, along with the zucchini, making sure to not mix it more.
  • Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
  • Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 12-14 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
  • Once cooked, cool in the pan for 30 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.)
  • DEVOUR!