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In the quest for a healthy yet delicious breakfast option, Zucchini Blueberry Breakfast Muffins stand out as a fantastic choice. These muffins are not only easy to prepare but also offer a delightful blend of flavors that can suit a variety of palates. The combination of moist zucchini and sweet, juicy blueberries creates a harmonious balance that ensures every bite is both satisfying and nutritious.

Zucchini Blueberry Breakfast Muffins

Start your day with a burst of flavor and nutrition with these Zucchini Blueberry Breakfast Muffins! Easy to make, these delightful muffins combine the moistness of zucchini with the natural sweetness of blueberries. Packed with essential vitamins and antioxidants, they are perfect for a quick breakfast or snack on-the-go. Enjoy them warm, or store them for later. Discover the joy of baking with this healthy recipe that everyone will love.
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Ingredients
  

1 cup grated zucchini (squeezed dry)

1 cup fresh blueberries (or frozen, if preferred)

1 cup whole wheat flour

1 cup rolled oats

1/2 cup brown sugar (packed)

1/4 cup honey or maple syrup

1/4 cup coconut oil (melted, or vegetable oil)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it.

    Prepare Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the grated zucchini, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth and well incorporated.

        Mix Together: Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix! Fold in the blueberries, ensuring they are evenly distributed.

          Fill Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. You can top each muffin with a few extra blueberries for a delightful presentation.

            Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                Serve: Enjoy these delicious Zucchini Blueberry Muffins warm or at room temperature for a tasty breakfast or snack!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins