Fluffy, moist, tender vegan blueberry zucchini muffins are bursting with berries and nutrients thanks to the hidden zucchini. You just need 10 ingredients for these egg-free, dairy-free, vegan zucchini muffins with more options below!
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.
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.
Notes
Thoroughly drain the zucchini: Thanks to the berries, these vegan zucchini muffins are already moist, so it's essential to thoroughly squeeze out the excess moisture from the grated zucchini.
For quick prep: Use a food processor grating disk to shred the zucchini in seconds.
Measure the flour correctly: Use a spoon to add the flour to your measuring cup without pressing or packing it down. Then use the back of a knife to level off the top. Otherwise, you may add too much, and the zucchini bread muffins will be dense.
Don't over mix the muffin batter: Otherwise, you risk overworking the gluten and affecting the texture and rise. A few lumps in the batter are okay.