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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This was amazing! I added 1/4 cup of almond milk because I wanted to make it as a loaf, and cooked it for 35-40 minutes and it came out delicious! The texture is perfect
Hi! Plan to make these today! Do you know if they freeze well? I want to make a batch of these and a batch of your zucchini choc chip muffins and freeze some of both 🙂
These are absolutely delicious! Switching these for the gluten filled option is completely worth it! The texture is incredible and the flavor is top notch!
Can I use frozen blueberries?
These are the best gluten free muffins I have made…ever! Great texture and a super yummy way to use up that zucchini! Deliciousness in a muffin tin!
Obsessed with these! My husband has been requesting these for the past three weeks as I make them and he eats them in three days or less! Going to try and freeze some for going back to school!
I have the same issue – my boyfriend was begging for these and then ate half of the half dozen I made in one night. Next time I will just make all 12! LOL
Can you substitute the coconut sugar for monkfruit sugar? If so, is that healthier? I’m making for a cancer patient and trying to avoid as much sugar add possible. Or is there another alternatives that would be even better?
I also don’t eat sugar and I 1:1 sub monkfruit for anything that calls for honey, agave, sugar, maple syrup, dates, etc. And it always turns out great. I used monkfruit in these muffins twice now and they were delicious!
My muffins are currently in the oven. I think I overmixed the dough? As I finished adding the flour it was forming like pieces of dough instead of being a consistent? I could use some feedback on those <3 I also shredded zucchini for the first time tonight and I think I used the larger holes? Oops. Well lets see how forgiving it is for this freshly new baker! Update will come soon But I could use some feedback on the dough part on how to keep it from over doing it since I have to do everything by hand.
They aren’t bad lol. Def good enough to finish them off <3 I'm however new to trying these kind of healthier recipes and still getting used to the taste of alternative flours so it throws me off a bit. Maybe try something sweeter like chocolate chips.
super easy, super delicious! Thanks Michele, I love your recipes!
Have made this a few times now and it’s great! It’s a treat, Satisfying, tender crumb, and freezes well. I used ghee instead of coconut oil.