Tender, moist and hearty grain free and paleo blueberry zucchini muffins that everyone will love! The right combination of grain free flours gives them classic texture and unrefined coconut sugar adds the right amount of sweetness. Gluten free, dairy free, kid approved and great for breakfasts, brunches and snacks.
Here we are, fabulously baking with zucchini again! Hopefully you didn’t miss my double chocolate zucchini bread! I had one reader tell me that her CHILD said it tasted like chocolate cake. That means winner, for sure.
And these blueberry zucchini muffins? Well, they prove that you don’t necessarily need chocolate to party hard with zucchini.
So, that’s what we’re doing here – paleo zucchini party like you’ve never experienced/dreamed about before. Your world is almost rocked – let’s do this!
As with most zucchini quick breads/muffins, the batter here will be thick since the zucchini adds lots of moisture while baking.
Remember to give your shredded zucchini a good SQUEEZE between paper towels (over the sink, we don’t need extra mess) before folding it into the batter.
I’ve found, through trial and error, that for the absolute best rise in your paleo breads and muffins, you need a combination of grain free flours (rather than one type).
Plus, an acidic ingredient to help the baking soda along.
I’m only telling you this so you don’t cry/get angry when you look at the ingredients and see 3 different flours listed – almond, coconut, tapioca.
However, you can dry those tears because these three flours are pretty much staples in paleo/grain free baking for a reason.
They’re each awesome and useful in their own way. From pancakes, to cookies, to muffins and breads, to brownies.
You’ll find tons of ways to combine these flours for grain free baking that “regular” folks won’t complain about eating.
I’m all about being completely honest when it comes to how these recipes go over with my family. However, it’s all become very predictable to me.
Typically even if a recipe is “kid approved”, there’s usually one kiddo who won’t eat it, and the reason typically has nothing to do with the fact that it’s paleo.
Example: Drew, my 6 year old, doesn’t like blueberries in his muffins.
In fact, he doesn’t like ANY add-ins at all except for mini chocolate chips.
My older daughter will literally eat anything I make with a preference for savory, and my 8 year old will eat anything that involves chocolate. Even the very dark chocolate, and she’s suspicious of everything else.
I always love it when I get comments from people who made my recipes telling me their kids LOVED it, especially when my kids wouldn’t go near the particular recipe.
Kid friendly obviously varies by the kid – we all have preferences, right?!
My preference right now is for 2 of these muffins, but sadly they were long gone about a week ago.
No worries for me, because I have 2 batches of a new cookie recipe currently waiting for me to taste test.
I think it’s time to focus now, get the zucchini shredded and the oven preheated! Let’s bake!
Blueberry Zucchini Muffins {Paleo, GF, DF}
Blueberry Zucchini Muffins {Paleo, GF, DF}
Ingredients
- 2 eggs room temp
- 1/4 cup coconut oil melted and near room temp - use refined coconut oil to avoid coconut flavor
- 6 Tbsp smooth almond butter use one with a stir-able consistency
- 6 tbsp organic coconut sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- 1 1/2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 2 cups finely shredded zucchini 2-3 med water squeezed out with paper towel before folding in
- 3/4 cups fresh blueberries
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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Cream together the almond butter, coconut oil, coconut sugar, eggs, vanilla and lemon juice in a large bowl, using a whisk or electric hand mixer on low/med speed.
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In a separate bowl, mix the almond flour, coconut flour, tapioca, baking soda and salt.
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Using a wooden spoon or silicone spatula, mix the dry mixture into the wet until just moistened to form a thick, sticky dough. For great texture and rise, don't over-mix the batter. Batter should resemble a cookie dough.
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Make sure you squeeze as much water as you can from the shredded zucchini using paper towels. I squeeze mine between a few paper towels over the sink. Gently fold in all the zucchini until evenly distributed, then fold in the blueberries.
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Using a spoon or ice cream scoop, transfer the batter to the muffin liners, filling just about to the top (at least 3/4 of the way) until the batter is used up. I made 12 muffins.
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Bake in the preheated oven for 22-25 minutes or until a took pick inserted in the center comes out clean
Nutrition
What I Used to Make My Blueberry Zucchini Muffins:
Want More Paleo muffin and quick bread recipes? Try one of these!
Double Chocolate Zucchini Bread
Lemon Blueberry Muffins {Nut Free}
Cinnamon Raisin Sweet Potato Muffins
Almond Butter Banana Muffins with Flaxseed
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Is there a way to make these without the tapioca flour or use different amounts of the other ingredients? Thank you. I love the almond butter banana muffins I’ve made them multiple times with great success!
I would try 1 and 3/4 cups total of almond flour along with 2 Tbsp coconut flour. I think these are relatively forgiving although I haven’t tried it exactly this way, if you do, let me know how it goes!
Thank you so much! I’m looking forward to all the summer fruits and veggies at my local farmers market.
woah woah woah..i have made it and it was so so tasty..i also added some almonds in it too…it was a bit hard inside but overall it was delicious
Living in your house would be so fun with all these new baked goodies coming down the pike. I’m really looking forward to trying your vegan chocolate pudding. We got some coconut milk, so it’s next on the ‘to try list.’ But I need to catch up, because you’re posting so many amazing recipes.
Made a few substitutions because I didn’t have the exact ingredients on hand and it was still delicious! Thank you so much.
That’s great! Good to know it’s a forgiving recipe 🙂
Any recommendations for substituting the almond flour?? I now can’t have almonds :-(. I can think I sub cashew butter for the almond butter, but haven’t found a good almond flour sub yet. Any advice is much appreciated! Thanks!
Try Cassava flour
I LOVE zucchini and blueberries, so this is definitely a winning flavor combination!
Yes!!
Any nutritional info available? Carbs, fat, protein, calories?
yes, that is what I was scrolling through the comments to find also!
As of now I don’t calculate the nutrition info for my recipes, however there are a few good sites online that allow you to input recipe ingredients to get a good idea of the stats per serving. Here’s the one I recommend: https://www.verywell.com/recipe-nutrition-analyzer-4129594
In the oven now.
I am new to whole 30/paleo and every recipe I have made of yours has tasted great!! Thank you for making it easy. I am wondering if there would be a way to see nutritional facts for your recipes to work with me doing crossfit. Such a great blog!
I only had 3 T of the Barney Butter so used 3 T of the Naturally More with probiotics and flax you recommended from another recipe. These were AMAZING! I am not sure what I did but it filled 12 muffin cups to the top and I got great texture and rise. The zucchini are coming out of the garden fast! I also made the double chocolate bread this morning. 🙂
I’m still in the reintroduction phase of whole30 and don’t want to include the coconut sugar or vanilla. Are these going to be awful if I leave those out?
No I don’t think they’ll be awful, but sweetness and flavor would be lacking, so I’d say add just a bit of maple syrup or raw honey and maybe some cinnamon too 🙂