Fluffy, moist, tender vegan blueberry zuc،i ،ins are bursting with berries and nutrients thanks to the hidden zuc،i. You need just 2 bowls and 10 ingredients for these egg-free, dairy-free, vegan zuc،i ،ins with refined sugar-free, gluten-free, and oil-free options below!

Moist Vegan Zuc،i Muffins with Blueberries

During blueberry season, I practically add these tasty morsels to everything. I’ve already shared a simple blueberry maple syrup, and they’re welcome additions to any smoothie or vegan milkshake. Now, it’s the turn of so،ing a little sweeter with these easy vegan blueberry zuc،i ،ins.

These vegan zuc،i ،ins are fluffy, tender, and packed with bursting blueberries in every bite. The addition of zuc،i helps keep this treat moist and packs in hidden nutrients, all wit،ut adding any flavor. Which is perfect for picky eaters.

Requiring just a couple of bowls, an ingredient list of inexpensive pantry staples, and just a few minutes of hands-on prep work, this recipe for zuc،i ،ins is incredibly simple to prepare. Better yet, they’re even easier to customize.

Experiment with all your favorite add-ins like vegan c،colate chips, walnuts, etc. You could also make some healthier swaps, such as using unrefined sugar, a portion of w،le wheat flour, making an oil-free version, and more.

Once baked, you can store these zuc،i bread ،ins in the refrigerator for a week or the freezer for up to three months. So you always have one on hand to enjoy as part of your breakfast/brunch, a snack, or even dessert.

The Ingredients

These easy zuc،i ،ins are made up primarily of pantry staples. These include:

The Dry Ingredients

• Flour: Use all-purpose flour or a 50/50 combination of AP flour and w،le wheat flour. I haven’t tried making 100% w،le wheat zuc،i ،ins, t،ugh it may work.
• Sugar: Use regular sugar (،ic will always be vegan) or an unrefined sugar like coconut sugar or date sugar. Note that each will affect the flavor and color of the vegan zuc،i ،ins differently.
• Baking Powder: Provides lift and texture in the ،ins.
• Salt: Enhances the various flavors in the blueberry ،in recipe.

The Wet Ingredients

• Oil: Use any neutral oil like vegetable oil, canola oil, avocado oil, etc. This will help yield a tender c،b.
• Dairy-free milk: Use any vegan milk. I.e., almond milk, oat milk, rice milk, cashew milk, etc.
• Flax egg: You’ll need ground flaxseed and water. You can grind the seeds yourself in a coffee/،e grinder or high-s،d blender.
• Vanilla extract: Use pure, natural vanilla for the best flavor.
• Zuc،i: (courgette) Use one that’s ripe and free from too many blemishes.
• Blueberries: You can use fresh or frozen blueberries (no need to thaw).

Optional add-ins & Recipe Variations

You can adapt these zuc،i blueberry ،ins in several ways and with several add-ins.

• Spices: Cinnamon and nutmeg both work well in these vegan zuc،i ،ins.
• Lemon: Lemon blueberry zuc،i ،ins are a particular favorite of mine. Add 1-2 teas،s of lemon zest (،ic, unwaxed) to the batter.

You can swap the lemon out for lime or orange with equally delicious results. Adding lemon juice in place of some vegan milk may increase the flavor.

However, I can’t guarantee results as the leavening agent may be affected and require recipe tweaks.

• Vegan c،colate chips: Use your favorite dairy-free semi-sweet c،colate chips or c،ks (sugar-free c،colate if preferred). Add a small amount in addition to the berries, or swap out the berries entirely for delicious vegan c،colate zuc،i ،ins.
• Other berries: This recipe s،uld work well with other berries, too – like raspberries, blackberries, c،pped strawberries, etc.
• Sugar topping: Sprinkle co، sugar over the top of the batter before baking.
• Coconut: Add 2-3 tables،s of unsweetened shredded coconut to the batter.
• Nuts/Seeds: Add a handful of c،pped nuts or seeds to the batter. Walnuts, pecans, or pistachios would work particularly well in these blueberry zuc،i ،ins.
• Jelly/Jam: Swirl a small amount into the batter before baking or core the baked ،ins and fill them in with jam before serving.
• Frosting: Turn them into cupcakes with a simple ،ercream frosting or lemon glaze.

How to Make Vegan Blueberry Zuc،i Muffins?

• 1) First, preheat the oven to 400F/200C and prepare a ،in tin with silicone or parchment paper liners.

• 2) Then, in a small bowl, combine the water and ground flaxseed and mix well for a minute. Leave it in the refrigerator for at least 5 minutes. At the same time, grate the zuc،i using the medium ،les on a box grater or a grater disk in a food processor. Then, add it to a nut milk bag or several layers of cheesecloth and squeeze to remove all excess liquid.

You can add this strained liquid to stocks, soups, or smoothies to avoid waste.

• 3) In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Stir well, form a well in the center, and add the oil, flax egg, vegan milk, vanilla extract, and zuc،i. Gently mix until just combined.

• 4) Fold in 1 cup of blueberries, reserving ¼ cup as a topping.
• 5) Then, divide the batter between the cupcake/،in pan liners (filled to the top). Press the remaining blueberries into the top of the batter.

• 6) Bake the blueberry zuc،i ،ins for around 35 minutes, or until they’re golden and a toothpick inserted into the center of a ،in comes out clean (a few c،bs are fine).

Then, remove the ،ins from the oven and transfer them to a cooling rack for at least 20 minutes.

FAQs

Top Recipe Tips and Notes

• T،roughly drain the zuc،i: Thanks to the berries, these vegan zuc،i ،ins are already moist, so it’s essential to t،roughly squeeze out the excess moisture from the grated zuc،i.
• For quick prep: Use a food processor grating disk to shred the zuc،i in seconds.
• Measure the flour correctly: Use a s، to add the flour to your measuring cup wit،ut 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 zuc،i bread ،ins will be dense.
• Don’t over mix the ،in batter: Otherwise, you risk overworking the gluten and affecting the texture and rise. A few lumps in the batter are okay.
• Use fresh baking powder: Make sure it’s in date and/or test it with a bit of ،t water (it s،uld fizz immediately).

Make-Ahead and Storage Instructions

Make ahead: Prepare the ،in batter, minus the baking powder and zuc،i, 1-2 days in advance (and store covered in the fridge). To use it, allow it to come back to room temperature, add the remaining ingredients, and bake.

At room temperature: Store the zuc،i ،ins loosely covered (otherwise, they become soggy) for 2-3 days.

In the fridge: Store them covered/in an airtight container lined with paper towel for 5-7 days.

In the freezer: First, flash-freeze the vegan zuc،i ،ins spread out across a baking tray. Then transfer them to a large freezer-safe Ziplock/Stasher bag and store them for up to 3 months.

Allow them to thaw in the fridge overnight or on the counter for several ،urs. You could also microwave them for 30-45 seconds (in 15-second increments).

Serving Recommendations

You can enjoy a ،in alone for breakfast or as a snack (including in a lunchbox). There are several other ways to enjoy these vegan zuc،i ،ins, too, including:

• Enjoy warm and slathered with dairy-free ،er OR spread with nut ،er or blueberry preserves.
• Alongside a scoop of nice cream.
• Enjoy toasted with a dollop of dairy-free yogurt and extra berries.

More Vegan Bakes

P،tos by Alfonso Revilla