Tender, moist and hearty grain free and paleo blueberry zucchini muffins that everyone will love! The right combination of grain free flours gives them classic texture and unrefined coconut sugar adds the right amount of sweetness. Gluten free, dairy free, kid approved and great for breakfasts, brunches and snacks.
Here we are, fabulously baking with zucchini again! Hopefully you didn’t miss my double chocolate zucchini bread! I had one reader tell me that her CHILD said it tasted like chocolate cake. That means winner, for sure.
And these blueberry zucchini muffins? Well, they prove that you don’t necessarily need chocolate to party hard with zucchini.
So, that’s what we’re doing here – paleo zucchini party like you’ve never experienced/dreamed about before. Your world is almost rocked – let’s do this!
As with most zucchini quick breads/muffins, the batter here will be thick since the zucchini adds lots of moisture while baking.
Remember to give your shredded zucchini a good SQUEEZE between paper towels (over the sink, we don’t need extra mess) before folding it into the batter.
I’ve found, through trial and error, that for the absolute best rise in your paleo breads and muffins, you need a combination of grain free flours (rather than one type).
Plus, an acidic ingredient to help the baking soda along.
I’m only telling you this so you don’t cry/get angry when you look at the ingredients and see 3 different flours listed – almond, coconut, tapioca.
However, you can dry those tears because these three flours are pretty much staples in paleo/grain free baking for a reason.
They’re each awesome and useful in their own way. From pancakes, to cookies, to muffins and breads, to brownies.
You’ll find tons of ways to combine these flours for grain free baking that “regular” folks won’t complain about eating.
I’m all about being completely honest when it comes to how these recipes go over with my family. However, it’s all become very predictable to me.
Typically even if a recipe is “kid approved”, there’s usually one kiddo who won’t eat it, and the reason typically has nothing to do with the fact that it’s paleo.
Example: Drew, my 6 year old, doesn’t like blueberries in his muffins.
In fact, he doesn’t like ANY add-ins at all except for mini chocolate chips.
My older daughter will literally eat anything I make with a preference for savory, and my 8 year old will eat anything that involves chocolate. Even the very dark chocolate, and she’s suspicious of everything else.
I always love it when I get comments from people who made my recipes telling me their kids LOVED it, especially when my kids wouldn’t go near the particular recipe.
Kid friendly obviously varies by the kid – we all have preferences, right?!
My preference right now is for 2 of these muffins, but sadly they were long gone about a week ago.
No worries for me, because I have 2 batches of a new cookie recipe currently waiting for me to taste test.
I think it’s time to focus now, get the zucchini shredded and the oven preheated! Let’s bake!
Blueberry Zucchini Muffins {Paleo, GF, DF}
Blueberry Zucchini Muffins {Paleo, GF, DF}
Ingredients
- 2 eggs room temp
- 1/4 cup coconut oil melted and near room temp - use refined coconut oil to avoid coconut flavor
- 6 Tbsp smooth almond butter use one with a stir-able consistency
- 6 tbsp organic coconut sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- 1 1/2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 2 cups finely shredded zucchini 2-3 med water squeezed out with paper towel before folding in
- 3/4 cups fresh blueberries
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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Cream together the almond butter, coconut oil, coconut sugar, eggs, vanilla and lemon juice in a large bowl, using a whisk or electric hand mixer on low/med speed.
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In a separate bowl, mix the almond flour, coconut flour, tapioca, baking soda and salt.
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Using a wooden spoon or silicone spatula, mix the dry mixture into the wet until just moistened to form a thick, sticky dough. For great texture and rise, don't over-mix the batter. Batter should resemble a cookie dough.
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Make sure you squeeze as much water as you can from the shredded zucchini using paper towels. I squeeze mine between a few paper towels over the sink. Gently fold in all the zucchini until evenly distributed, then fold in the blueberries.
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Using a spoon or ice cream scoop, transfer the batter to the muffin liners, filling just about to the top (at least 3/4 of the way) until the batter is used up. I made 12 muffins.
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Bake in the preheated oven for 22-25 minutes or until a took pick inserted in the center comes out clean
Nutrition
What I Used to Make My Blueberry Zucchini Muffins:
Want More Paleo muffin and quick bread recipes? Try one of these!
Double Chocolate Zucchini Bread
Lemon Blueberry Muffins {Nut Free}
Cinnamon Raisin Sweet Potato Muffins
Almond Butter Banana Muffins with Flaxseed
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Is there a way to make these without the tapioca flour or use different amounts of the other ingredients? Thank you. I love the almond butter banana muffins I’ve made them multiple times with great success!
I would try 1 and 3/4 cups total of almond flour along with 2 Tbsp coconut flour. I think these are relatively forgiving although I haven’t tried it exactly this way, if you do, let me know how it goes!
Thank you so much! I’m looking forward to all the summer fruits and veggies at my local farmers market.
woah woah woah..i have made it and it was so so tasty..i also added some almonds in it too…it was a bit hard inside but overall it was delicious
Living in your house would be so fun with all these new baked goodies coming down the pike. I’m really looking forward to trying your vegan chocolate pudding. We got some coconut milk, so it’s next on the ‘to try list.’ But I need to catch up, because you’re posting so many amazing recipes.
Made a few substitutions because I didn’t have the exact ingredients on hand and it was still delicious! Thank you so much.
That’s great! Good to know it’s a forgiving recipe 🙂
Any recommendations for substituting the almond flour?? I now can’t have almonds :-(. I can think I sub cashew butter for the almond butter, but haven’t found a good almond flour sub yet. Any advice is much appreciated! Thanks!
Try Cassava flour
I LOVE zucchini and blueberries, so this is definitely a winning flavor combination!
Yes!!
Any nutritional info available? Carbs, fat, protein, calories?
yes, that is what I was scrolling through the comments to find also!
As of now I don’t calculate the nutrition info for my recipes, however there are a few good sites online that allow you to input recipe ingredients to get a good idea of the stats per serving. Here’s the one I recommend: https://www.verywell.com/recipe-nutrition-analyzer-4129594
In the oven now.
I am new to whole 30/paleo and every recipe I have made of yours has tasted great!! Thank you for making it easy. I am wondering if there would be a way to see nutritional facts for your recipes to work with me doing crossfit. Such a great blog!
I only had 3 T of the Barney Butter so used 3 T of the Naturally More with probiotics and flax you recommended from another recipe. These were AMAZING! I am not sure what I did but it filled 12 muffin cups to the top and I got great texture and rise. The zucchini are coming out of the garden fast! I also made the double chocolate bread this morning. 🙂
I’m still in the reintroduction phase of whole30 and don’t want to include the coconut sugar or vanilla. Are these going to be awful if I leave those out?
No I don’t think they’ll be awful, but sweetness and flavor would be lacking, so I’d say add just a bit of maple syrup or raw honey and maybe some cinnamon too 🙂
I made these today and they were delicious my mom loved them! Can’t wait to try more recipes!
These are so good! I brought them to work, and they were a hit. Thank you for sharing!
Sounds great, glad you enjoyed!
I only have 1 med zucchini, could I grate some carrot to replace the missing zucchini?
UPDATE! I used a cup of carrot and a cup or zuke and it turned out perfectly. These are definitely worth writing into the recipe family cookbook!
Happy you liked them!
These are sooooo good! Making them for the third time today. So flavorful yet light tasting. A big hit with my husband too!
I replaced the tapioca flour with coconut flour and they were delicious.
Absolutely obsessed with this recipe, I made one batch and my two kids 18months and 3 years as well as my husband were gobbling them down so I made another batch!!! They are moist, sweat and delicious! Thank you for this and all of your amazing recipes!!!!
Just tried making these for the first time with my son. We love them and they aren’t sweet, but just enough to satify a craving for something unhealthy!
I’ve made these several times and they’re delicious! I’ve been doing 6 tablespoons of coconut sugar. Is that correct? The lower case “t” throws me off so I’m wondering if it’s supposed to be teaspoons.
I bake a lot GF/DF goods and these are the first muffins I’ve made that look and tastes like a normal muffin. They didn’t deflate and sink in when they cooled. I did substitute 1 cup of zucchini with 1 cup of carrots just to add a variety of veggies and they turned out great!
Sounds great!!
Just made it! Tastes great! Thank you!!!
Hi Michele!
I just made these and they turned out super dense. I’m not sure why because I drained the water out of the zucchini. Any ideas?
Love your recipes!
Thanks 🙂
Meghan
I have tried a lot of keto, whole30, paleo, etc muffin recipes. Holy moly, this one is the best! I cannot believe how yummy it was.
Super delicious and most muffins! I used just 4 tbsp of coconut sugar and added a touch of chocolate chips.
Hi, i’ve noticed that most of your baking receipes required several flours. Is it possible to just use an All-purpose GF flour? I live in South Africa, and it is too expensive to buy the almond, rice and tapioca flour.
If possible, would it change the recipe drastically?
These muffins are absolutely DELICIOUS!! Used 1 3/4 cup almond flour, 2 T coconut flour because don’t keep tapioca flour on hand. Also brightened flavor with 5-6 drops lemon oil & 1 tsp cinnamon. These are definitely a keeper & super easy to throw together. You won’t regret making them, my granddaughter helped & she loves them Thank you Michelle, next to try is double chocolate zucchini bread! ?
Also forgot to mention I didn’t have coconut sugar & subbed 5T maple syrup. Perfect!
Can I sub cashew butter for the almond butter?
O man! My 4 year old, 9 month old, and husband DEVOURED these. We had 6lbs of blues to go through so I tried this and your cherry crisp recipe (sub blueberries) and both were excellent as always!
I love that these have a decent amount of zucchini and arent TOO sweet, absolutely perfect for breakfast or a snack. Thanks for another awesome recipe!
I made these replacing the blueberries with blackberries since we had a lot from the garden. I also added cinnamon. They were PERFECT.
I just made the muffins and they are so good! Thanks for the healthy dessert option!
This was amazing! I added 1/4 cup of almond milk because I wanted to make it as a loaf, and cooked it for 35-40 minutes and it came out delicious! The texture is perfect
Hi! Plan to make these today! Do you know if they freeze well? I want to make a batch of these and a batch of your zucchini choc chip muffins and freeze some of both 🙂
These are absolutely delicious! Switching these for the gluten filled option is completely worth it! The texture is incredible and the flavor is top notch!
Can I use frozen blueberries?
These are the best gluten free muffins I have made…ever! Great texture and a super yummy way to use up that zucchini! Deliciousness in a muffin tin!
Obsessed with these! My husband has been requesting these for the past three weeks as I make them and he eats them in three days or less! Going to try and freeze some for going back to school!
I have the same issue – my boyfriend was begging for these and then ate half of the half dozen I made in one night. Next time I will just make all 12! LOL
Can you substitute the coconut sugar for monkfruit sugar? If so, is that healthier? I’m making for a cancer patient and trying to avoid as much sugar add possible. Or is there another alternatives that would be even better?
I also don’t eat sugar and I 1:1 sub monkfruit for anything that calls for honey, agave, sugar, maple syrup, dates, etc. And it always turns out great. I used monkfruit in these muffins twice now and they were delicious!
My muffins are currently in the oven. I think I overmixed the dough? As I finished adding the flour it was forming like pieces of dough instead of being a consistent? I could use some feedback on those <3 I also shredded zucchini for the first time tonight and I think I used the larger holes? Oops. Well lets see how forgiving it is for this freshly new baker! Update will come soon But I could use some feedback on the dough part on how to keep it from over doing it since I have to do everything by hand.
They aren’t bad lol. Def good enough to finish them off <3 I'm however new to trying these kind of healthier recipes and still getting used to the taste of alternative flours so it throws me off a bit. Maybe try something sweeter like chocolate chips.
super easy, super delicious! Thanks Michele, I love your recipes!
Have made this a few times now and it’s great! It’s a treat, Satisfying, tender crumb, and freezes well. I used ghee instead of coconut oil.
Can these be made with flax egg? And can I replace the coconut flour with something else?
So yummy!
Beautiful, delicious muffins! Thank you for the recipe!
Happy you enjoyed!
I made these for the 2nd time and they are AMAZING all over again! Seriously one of the moistest muffins I’ve ever had. I sub’d lakanto monkfruit for the sugar and vanilla bean powder for the extract. I made a 1/2 dozen yesterday and watched my boyfriend eat 3 of them for dessert. We’re literally down to 1 in this house in < 24 hours! I'd say you have a winner! Thank you for sharing this healthy decadent treat of a recipe!
Great recipe. These muffins were so moist and delicious. I’ll definitely be making them again.
These are so so good! Thank you!! Just wondering the best way to store them and how long they keep because I’ve had bad experiences with very moist almond flour recipes and mold 😩
These are delicious! I have a lot of digestive issues and have been following a mainly paleo diet for a year now. I was just diagnosed with Interstitial Cystitis and am now on an elimination diet as I have to eliminate anything acidic from my diet. I made these and left out the lemon juice. They are so great! Should I store in fridge and are they okay to freeze? Thank you so much!
Delicious and moist! Per usual I added cinnamon to the muffins, and I substituted some of the almond butter with a very moist banana, which increased the sweetness and moisture content.
They came out delicious. I had to modify this recipe because I’m eating and low-carb and low histamine. My dietitian said that peanut powder would be Ok so that was the only flour I used and I made peanut butter with the peanut powder and some coconut oil and unsweetened almond milk. I used baking soda and Stevia. I did not add vanilla. I also use egg yolks instead of full eggs.
They came out delicious. I had to modify this recipe because I’m eating and low-carb and low histamine. My dietitian said that peanut powder would be Ok so that was the only flour I used and I made peanut butter, instead of almond butter, with the peanut powder and some coconut oil and unsweetened almond milk. I used baking soda and Stevia. I did not add vanilla or salt. I also use egg yolks instead of full eggs. I used frozen blueberries instead of fresh. I strained the zucchini with a fine mesh strainer and pushed a spoon down on it to get all of the liquid out.
Can you freeze these muffins