Gluten free recipes you'll actually crave
Soft bakery style muffins packed with blueberries and a full cup of hidden zucchini.
Prep
15 min
Cook
22 min
Serves
12
Total time: 37 minutes
Ingredients
- 2 cups gluten free 1:1 flour
- 1 cup grated zucchini, squeezed dry
- 1 1/2 cups blueberries
- 1/2 cup cane sugar
- 2 large eggs
- 1/2 cup avocado oil
- 1/3 cup milk
- 2 tsp baking powder
Instructions
- 1Whisk the eggs, sugar, oil and milk together.
- 2Fold in the flour and baking powder, then the zucchini and blueberries.
- 3Divide between 12 lined muffin cups and mound the tops.
- 4Bake at 400F for 5 minutes, drop to 350F and bake 17 more minutes.
Notes
Squeeze the zucchini hard in a towel or the muffins turn gummy.
Gluten Free Blueberry Zucchini Muffins: your questions answered
Is Gluten Free Blueberry Zucchini Muffins gluten free?
Yes. Gluten Free Blueberry Zucchini Muffins is written to be gluten free from the start — check that any packaged ingredients you use are certified gluten free, since brands vary.
How long does Gluten Free Blueberry Zucchini Muffins take to make?
About 37 minutes total: 15 minutes of prep and 22 minutes of cook time.
How many servings does this recipe make?
This recipe makes 12 servings. Scale the ingredient quantities up or down proportionally for a different yield.
What do I need for Gluten Free Blueberry Zucchini Muffins?
8 ingredients: 2 cups gluten free 1:1 flour, 1 cup grated zucchini, squeezed dry, 1 1/2 cups blueberries, 1/2 cup cane sugar, 2 large eggs, 1/2 cup avocado oil, and a few more listed in the ingredients section.
Any tips before I start?
Squeeze the zucchini hard in a towel or the muffins turn gummy.
More like this: gluten free breakfast recipes, gluten free desserts recipes, gluten free nut free recipes, gluten free summer recipes.
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