Description

These zucchini blueberry muffins are soft, moist, and full of flavor. A must-bake for your next muffin craving!

Ingredients

Scale

113 gm (1/2 cup) unsalted butter, melted and slightly cooled
200 gm (1 cup) granulated sugar
83 gm (1/3 cup) unsweetened applesauce, at room temperature
120 gm (1/2 cup) sour cream, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
250 gm (2 cups, spoon & leveled) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
120 gm (1 cup) grated zucchini, patted dry
75 gm (1/2 cup) fresh blueberries, plus more for topping

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Instructions

Preheat the oven to 425°F and line a standard-sized muffin tin with paper liners.
In a medium bowl, whisk together the melted butter, sugar, applesauce, sour cream, and vanilla. Whisk in the eggs one at a time.
In a separate large bowl, combine the flour, baking powder, baking soda, kosher salt, and ground cinnamon. Pour the wet ingredients into the dry ingredients and fold gently using a rubber spatula until the ingredients are almost combined. Add the grated zucchini and blueberries to the batter and fold gently until all ingredients are just combined and there are not more pockets of flour. Be careful not to overmix.
Divide the batter equally in the prepared muffin tins, filling each tin about 3/4 full. Top with a few additional blueberries. Allow the batter to rest in the muffin tins for 10 minutes.
Bake at 425°F for 8 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 10-12 minutes, until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean. Allow to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for 2-3 days.

Freezing: Wrap each muffin individually in foil, then place them in an airtight container or zip-top freezer bag. They will stay good in the freezer for 3 months. When ready to eat, thaw at room temperature or pop an unwrapped muffin in the microwave for about one minute at 50% power.