Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • 1 tsp (5g) Baking powder
  • ½ tsp (3g) Salt
  • 1 tsp (2g) Ground cinnamon
  • ½ cup (115g) Unsalted butter, melted and cooled
  • ¾ cup (150g) Brown sugar, packed
  • 1 large (50g) Egg
  • 1 tsp (5ml) Vanilla extract
  • ½ cup (120g) Unsweetened applesauce
  • 1 ½ cups (200g) Zucchini, grated and lightly squeezed
  • 1 ½ cups (225g) Fresh blueberries

Instructions:

  1. Preheat oven to 425°F (218°C) and line an 18-cup muffin tin with paper liners. Grate zucchini and press gently with a paper towel to remove excess moisture.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, beat melted butter and brown sugar until smooth, then stir in the egg, vanilla, and applesauce.
  4. Gently fold the grated zucchini into the wet ingredients, then slowly stir in the dry ingredients until no streaks of flour remain.
  5. Toss blueberries in a tablespoon of the measured flour, then fold them into the batter.
  6. Divide batter evenly among the 18 cups. Bake at 425°F (218°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 15–20 minutes until a toothpick comes out clean.