These vegan zucchini muffins are fluffy, tender, and packed with bursting blueberries in every bite. The addition of zucchini helps keep this treat moist and packs in hidden fruits and veggies!
Ingredients– 1 Tbsp of ground flaxseeds– 2 ½ Tbsp of warm water– 1 ½ C of all-purpose flour– ¾ C of granulated sugar– ½ tsp of salt– 2 tsp of baking powder– ⅓ C of vegetable oil– ⅓ C of plant-based milk– 1 ½ tsp of pure vanilla extract– ½ C of grated zucchini– 1 ¼ C of fresh blueberries
Instructions– Preheat oven to 400 degrees F. Line tin with liners.– In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 1 minute. Place in the refrigerator for 5 minutes.– In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the flour mixture and add the vegetable oil, flax meal mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix together. Fold in 1 cup of the blueberries, reserving ¼ cup for topping.
Instructions Continued– Fill your cupcake tin with batter (filled to the top). Top with remaining blueberries, pushing them gently into the top of the batter.– Bake for 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.