Blueberry Zucchini Muffins {Paleo, GF, DF}

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}

Tender, moist and hearty grain free and paleo blueberry zucchini muffins that the whole family 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.

Author: Michele

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course: Breakfast/Snack

Cuisine: dairy-free, Gluten-free, Paleo

Servings: 12 muffins

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4.66 from 67 votes

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

1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
2. 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.
3. In a separate bowl, mix the almond flour, coconut flour, tapioca, baking soda and salt.
4. 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.
5. 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.
6. 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.
7. Bake in the preheated oven for 22-25 minutes or until a took pick inserted in the center comes out clean

Nutrition

Calories: 224kcal

Carbohydrates: 15g

Protein: 6g

Fat: 16g

Saturated Fat: 5g

Cholesterol: 27mg

Sodium: 180mg

Potassium: 131mg

Fiber: 3g

Sugar: 6g

Vitamin A: 85IU

Vitamin C: 4.8mg

Calcium: 65mg

Iron: 1.1mg

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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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