Blueberry Zucchini Breakfast Muffins

Warm, gooey blueberries are baked with fresh zucchini and warm baker’s flavors to create a delicious muffin for breakfast, lunch, or snack time! This fruit and veggie muffin is a bit of sweet and savory with an added touch of Chocolate Sea Salt.


From The Spice & Tea Exchange®:
1 tsp Baker’s Spice Blend
¼ tsp Chocolate Sea Salt
1 tsp Madagascar Pure Vanilla Extract (or vanilla from your grocer)
2 TBS Organic Extra Virgin Olive Oil

From the Grocer:
1 ½ cup whole wheat flour
1 tsp baking soda
1 cup shredded zucchini, squeezed and slightly dried
1/3 cup pure maple syrup
1 egg
¼ tsp almond extract
¼ cup unsweetened applesauce
¼ cup milk (we used vanilla almond milk for added sweetness)
¾ cup fresh blueberries


Preheat oven to 350° F. Line a 12 cup muffin pan with nonstick cooking spray, or with paper muffin liners.
In a small bowl, combine zucchini, maple syrup, egg, Madagascar Pure Vanilla Extract, almond extract, Organic Extra Virgin Olive Oil, applesauce and milk. Mix well.
In a large bowl, combine the whole wheat flour, baking soda, Baker’s Spice Blend and Chocolate Sea Salt. Set aside.
Combine wet and dry ingredients until slightly smooth. Add blueberries, and gently mix well.
Spoon mixture into muffin tins, filling about ¾ full.
Bake for 20 minutes. Remove from oven and check muffins for doneness by inserting a toothpick into the center of a muffin. Muffins are done when toothpick comes out clean.

Cool for 10-15 minutes before serving. Enjoy!

Yields: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


Add these sweet zucchini muffins to your lunch box with this other recipe!

  • Coastal Pasta Salad



Post Author: Spice & Tea

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