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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Can these be made with flax egg? And can I replace the coconut flour with something else?
So yummy!
Beautiful, delicious muffins! Thank you for the recipe!
Happy you enjoyed!
I made these for the 2nd time and they are AMAZING all over again! Seriously one of the moistest muffins I’ve ever had. I sub’d lakanto monkfruit for the sugar and vanilla bean powder for the extract. I made a 1/2 dozen yesterday and watched my boyfriend eat 3 of them for dessert. We’re literally down to 1 in this house in < 24 hours! I'd say you have a winner! Thank you for sharing this healthy decadent treat of a recipe!
Great recipe. These muffins were so moist and delicious. I’ll definitely be making them again.
These are so so good! Thank you!! Just wondering the best way to store them and how long they keep because I’ve had bad experiences with very moist almond flour recipes and mold 😩
These are delicious! I have a lot of digestive issues and have been following a mainly paleo diet for a year now. I was just diagnosed with Interstitial Cystitis and am now on an elimination diet as I have to eliminate anything acidic from my diet. I made these and left out the lemon juice. They are so great! Should I store in fridge and are they okay to freeze? Thank you so much!
Delicious and moist! Per usual I added cinnamon to the muffins, and I substituted some of the almond butter with a very moist banana, which increased the sweetness and moisture content.
They came out delicious. I had to modify this recipe because I’m eating and low-carb and low histamine. My dietitian said that peanut powder would be Ok so that was the only flour I used and I made peanut butter with the peanut powder and some coconut oil and unsweetened almond milk. I used baking soda and Stevia. I did not add vanilla. I also use egg yolks instead of full eggs.
They came out delicious. I had to modify this recipe because I’m eating and low-carb and low histamine. My dietitian said that peanut powder would be Ok so that was the only flour I used and I made peanut butter, instead of almond butter, with the peanut powder and some coconut oil and unsweetened almond milk. I used baking soda and Stevia. I did not add vanilla or salt. I also use egg yolks instead of full eggs. I used frozen blueberries instead of fresh. I strained the zucchini with a fine mesh strainer and pushed a spoon down on it to get all of the liquid out.