I’m having a major moment with these zucchini muffins studded with the juiciest bloobs. Summer is screaming! Can you hear her?! I can’t lie…when I see I have to remove water from the zucchini, I’m out. I barely have enough paper towels as it is. So get this: my Almond Flour Blueberry Muffins and Healthy Zucchini Muffins had a bebé. And the tremendously tender, delicately sweet, cake-like crumb of today’s muff was born. Delish beyond belief, I tell you. I don’t have a bakery but if I did, I’d sell these on the regular because they stay moist FOR.EVER.
Behind the scenes of recipe testing
There’s a whole lotta muffins on the internet, I know. What sets these apart (besides the gift of no zucchini squeezing) is how insanely moist they are, the lower sugar content, and the fact that they’re shockingly grain free! You’ve got the recipe card to tell you what you need but why is the fun part. Here’s what I learned along the way:
Why almond flour: I use this because the texture is supreme (all those fats!) but also because I find it’s very forgiving, unlike wheat flours. That said, I’ve tried it, and I can say for sure that other flours will not work here. You’d need way more wet ingredients. Is the flax needed?: I’ve made these with more almond flour in place of flax and it works! That said, I love the omega-3 boost and binding power of flax. Egg subs: When I tested these with flax, they were verrrrry moist and flatter. I find eggs really help with rise here. You may need to bake longer if you use flax eggs. Almond extract is wise: When I was developing this recipe, I wanted zucchini bread vibes and a little something extra. Almond extract is the answer to life’s questions! I way preferred the version with it. Fresh is best: Frozen blueberries yielded a more moist final product, and these are already crazy moist. They’ll work with frozen but fresh really is ideal here, so treat yo’self to a Costco size tub, ok?!
One more beauty shot…
Let’s bake.
Enough chatting, let’s get some spoons dirty!
So you have leftovers?
I’m shocked. You can keep them on the counter for 2 days and then transfer to the fridge since they’re so moist. They freeze great, too!
Let me know if you bake these! I love your feedback more than anything, truly.
