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In the fast-paced world we live in, breakfast often becomes a hurried affair. Many people skip this important meal altogether, opting instead for convenience over nutrition. However, breakfast muffins have emerged as a popular solution, marrying convenience with wholesome ingredients. These delightful baked treats are not only easy to prepare but also serve as a nutritious option for busy mornings. Among the diverse array of breakfast muffin recipes, Zesty Zucchini Blueberry Breakfast Muffins stand out with their unique combination of flavors and health benefits.

Zucchini Blueberry Breakfast Muffins

Kickstart your mornings with Zesty Zucchini Blueberry Breakfast Muffins! These delicious muffins blend the mild taste of zucchini and the sweetness of blueberries, creating a nutritious and satisfying breakfast option. Easy to make, they’re packed with antioxidants and fiber, ensuring you feel energized throughout the day. Discover the complete recipe and tips for achieving perfectly moist muffins. Perfect for busy schedules or leisurely brunches, you'll love this tasty twist on breakfast!
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Ingredients
  

1 cup grated zucchini (squeezed dry)

1 cup fresh or frozen blueberries

1 ½ cups all-purpose flour

½ cup rolled oats

½ cup brown sugar, packed

¼ cup honey or maple syrup

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

Optional: ¼ cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Prepare the Zucchini: Grate zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and twist to remove excess moisture. This step is crucial to prevent soggy muffins.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.

        Mix Wet Ingredients: In a separate bowl, beat the eggs and then stir in the oil, honey (or maple syrup), and vanilla extract. Mix until all wet ingredients are fully incorporated.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing; it’s okay if there are a few lumps.

            Fold in Zucchini and Blueberries: Gently fold in the grated zucchini and blueberries (and nuts, if using) to the batter until evenly distributed.

              Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full to allow room for rising.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

                  Cool Down: 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.

                    Serve: Enjoy these muffins warm or at room temperature, perfect for breakfast or a snack throughout the day!

                      Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins