Bakery Style Whole Wheat Blueberry Zucchini Muffins

These muffins are made with white whole wheat flour, fresh blueberries, and grated zucchini. They are perfect for a healthy breakfast on-the-run, or for packing in school lunches. As an added bonus, adding applesauce to the batter makes these muffins extra moist!

Whole Wheat Zucchini Blueberry Muffins

Recipe Source: © Amanda Jenks

2 cups white whole wheat flour

1 cup sugar

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, lightly beaten

1/4 cup salted butter, partially melted

1 (4 ounce) snack container natural no-sugar added applesauce *plain or cinnamon flavor will work

1 teaspoon vanilla

2 heaping cups grated zucchini

1 (6 ounce) container fresh blueberries, washed and dried

Preheat the oven to 350˚F. Line a standard size muffin tin with muffin liners (you could also use a mini muffin pan). 

In a large bowl, whisk the flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt together until combined. Make a well in the center of the dry ingredients.

In a medium bowl, combine the wet ingredients with a hand mixer (eggs, butter, applesauce, and vanilla) until completely incorporated. Pour the wet ingredients into the well of the dry ingredients. Also add the zucchini to the well. 

Mix the wet and dry ingredients together by hand or with the hand mixer just until combined. I prefer to use the hand mixer, because this batter will seem a little dry at first if you do it by hand. Using the hand mixer ensures that the moisture from the zucchini seeps into the batter more quickly, making the batter more moist faster. But if you choose to use the mixer you have to understand that it is easier to over mix the batter with a hand mixer. 

Whether you choose to mix by hand or with a hand mixer, do not over mix the batter! Over-mixing muffin batter will result in tough muffins with larger air pockets and the muffins will rise super tall in the middle and not on the sides. In other words, you'll have made chewy cone-top muffins, instead perfect light-and-fluffy domed muffins. 

Briefly and evenly fold the blueberries into the muffin batter with a rubber spatula. Fill the individual muffin tins completely to the top of the liner with batter (yes, they'll look full but that's how you'll get a nice dome). Bake standard size muffins for 20-22 minutes or bake mini muffins for 10-12 minutes. When muffins are fully cooked, a toothpick inserted in the center will come out clean. Cool for 5 minutes in the muffin tin, then transfer to a cooling rack and cool to warm or completely cool before eating.

Yield: 12 muffins

Calories per muffin: 190

Carbs per muffin: 32g