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Breakfast is often touted as the most important meal of the day, and for good reason. It sets the tone for your morning and fuels your body with the nutrients it needs to kickstart the day. Muffins, in particular, have gained popularity as a versatile and nutritious breakfast option. They are not only easy to make but also highly adaptable, allowing you to experiment with flavors and ingredients. Among the myriad of muffin recipes available, Zesty Zucchini Blueberry Breakfast Muffins stand out for their unique combination of ingredients that marry health benefits with delightful taste.

Zucchini Blueberry Breakfast Muffins

Start your day off right with delicious and nutritious Zesty Zucchini Blueberry Breakfast Muffins! These easy-to-make muffins combine the moisture of zucchini with antioxidant-rich blueberries, creating a flavorful and healthy breakfast option. Perfect for busy mornings, they can be made ahead and frozen for convenience. Enjoy the delightful taste while benefiting from essential nutrients that support your health. Try this recipe for a wholesome start to your day!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

1 cup fresh or frozen blueberries

1 ½ cups all-purpose flour

¾ cup rolled oats

½ cup granulated sugar

⅓ cup brown sugar (packed)

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

2 large eggs

½ cup unsweetened applesauce

⅓ cup vegetable oil (or melted coconut oil)

1 tsp vanilla extract

Optional: ¼ cup chopped walnuts or pecans (for added crunch)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

    Prepare Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel, twist the towel, and squeeze out excess moisture. This step is key to preventing soggy muffins.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well combined.

        Mix Wet Ingredients: In a separate bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract until smooth.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid over-mixing, as this can make the muffins dense.

            Fold in Zucchini and Blueberries: Gently fold the grated zucchini and blueberries into the batter until evenly distributed. If using, fold in the optional walnuts or pecans.

              Fill Muffin Tin: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about ⅔ full.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                  Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Enjoy! Serve warm or store in an airtight container at room temperature for up to 3 days. Enjoy as a nutritious breakfast or snack!

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 muffins