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To create the perfect moist texture for your Zesty Zucchini Blueberry Breakfast Muffins, start by preparing the wet ingredients. In a medium-sized mixing bowl, combine the eggs, melted coconut oil, honey, and vanilla extract. Use a whisk to blend these ingredients together until you achieve a smooth and homogenous mixture. The eggs should be fully incorporated, and the mixture should have a slightly frothy appearance. This step is crucial as it helps to create a light and airy muffin texture.

Zucchini Blueberry Breakfast Muffins

Start your day with a burst of flavor and nutrition with these Zesty Zucchini Blueberry Breakfast Muffins! This easy recipe combines fresh zucchini and blueberries for a moist, delicious treat perfect for breakfast or a snack. Packed with wholesome ingredients like whole wheat flour, oats, and Greek yogurt, these muffins offer a healthy start to your day. Ideal for meal prep, they store well and make a nutritious addition to lunchboxes or post-workout fuel. Enjoy a guilt-free indulgence that the whole family will love!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup fresh or frozen blueberries

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup rolled oats

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/3 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1/4 cup Greek yogurt or unsweetened applesauce

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with oil to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater. Once grated, transfer it to a clean kitchen towel and firmly squeeze out any excess moisture to ensure a light muffin texture. Set the prepared zucchini aside.

      Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, brown sugar, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until they are well blended.

        Combine the Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and Greek yogurt (or applesauce) until the mixture is smooth and thoroughly combined.

          Merge the Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—be careful not to overmix, as this will lead to denser muffins.

            Incorporate Zucchini and Blueberries: Carefully fold in the grated zucchini, blueberries, and chopped nuts (if using) until they are evenly distributed throughout the batter.

              Fill the Muffin Cups: Use a spoon or ice cream scoop to divide the batter evenly among the muffin tin, filling each cup approximately two-thirds full. This allows space for the muffins to rise without spilling over.

                Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they're ready!

                  Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

                    Prep Time, Total Time, Servings: 15 min | 35 min | Makes 12 muffins

                      - Presentation Tips: For an appealing display, arrange the muffins on a large plate or cake stand. Dust them gently with powdered sugar or sprinkle a few additional blueberries on top for a pop of color before serving.