Zucchini Blueberry Muffins

4.47 from 13 votes

These Zucchini Blueberry Muffins are made with unsweetened applesauce, grated zucchini and fresh juicy blueberries for the perfect healthy snack!

Course Muffins, Snack

Cuisine Baking, Muffin

Keyword Zucchini Blueberry Muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 202kcal

Author Chrissie (thebusybaker.ca)

Preheat your oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 paper muffin cups.
In a large liquid measuring cup, mix together the eggs, applesauce, oil, and vanilla using a wire whisk or a fork.
Add the zucchini and lemon zest, and switch to a wooden spoon or spatula to incorporate them into the mixture (the strands of zucchini get caught on the wire whisk and don't get incorporated properly).
Using a sieve or flour sifter, sift the flour, sugar, baking powder, baking soda, and cinnamon into a mixing bowl.
Once the dry ingredients have been sifted to prevent lumps, add the blueberries to the dry ingredients.
At this point, pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula only until they're just incorporated. Spoon the batter into the 18 muffin cups, distributing it as evenly as possible.
Grab another smaller bowl and add to it the 1/4 cup sugar, the 1/4 cup flour, the 1/2 tsp cinnamon and 3 tbsp cold butter.
Roughly mix these ingredients together with a fork or pastry blender until the mixture becomes crumbly. Spoon a little bit of this mixture over each of the cups full of muffin batter. It's okay if you can see some small chunks of butter.
Bake these muffins at 350 degrees Fahrenheit for about 23-25 minutes. You'll know they're done when a toothpick inserted in the centre of one comes out clean.

These muffins are best the day they're made because the crumb topping can go soggy if they're left in a completely airtight container for too long.