Loaded Blueberry Muffins (Your Way)

These just-sweet-enough blueberry muffins are loaded with goodness, which makes them the perfect breakfast treat or guilt-free snack. In my house, we love to make a big batch on Friday morning and keep in the fridge for an effortless grab-and-go weekend bite. Because, on your days off, wouldn’t you rather be out doing something fun than stuck in the kitchen?

If you feel like getting creative, have fun and customize these loaded muffins to your preferences. You can easily swap the blueberries for raspberries, strawberries, or even chocolate chips if you’re feeling extra indulgent! Looking for an extra splurge? Add your favorite crumble topping. Crumble toppings take just a minute or two to make, but really give your muffins an extra kick!

Craving even more delicious and customizable recipes like this one? Check out my cookbook, FOOD YOU WANT For The Life You Crave! It’s jam-packed with tips and hacks to make your morning muffins — and every meal — simply sensational.

Loaded Blueberry Muffins Recipe

Loaded Blueberry Muffins

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose gluten-free flour
  • 1/2 cup almond flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum, if not already included in GF flour
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup thinly grated zucchini
  • 1/3 cup mashed banana, (approx 1 banana)
  • 3/4 cup blueberries

Instructions

  1. Preheat oven to 350°F. Lightly grease the muffin cups with coconut oil spray. Or use paper liners when possible.


  2. In a large mixing bowl, whisk together the dry ingredients.

  3. Add eggs, sugar, coconut oil, and vanilla extract.

  4. Fold in the zucchini, banana, and blueberries.

  5. Pour the batter into the prepared muffin cups, dividing evenly and filling each about 3/4 full.

  6. Bake for 18 to 20 minutes, or until they’re set and lightly golden. Check them every 5 minutes toward the end (through the oven window) to ensure that they don’t burn.

  7. Remove the muffins from the oven and allow them to cool for about 10 minutes, or until they are ready to handle and serve.