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Crispy One-Bowl Blueberry Zucchini Muffins Easy Homemade Recipe with Cinnamon Sugar Crunch

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These crispy one-bowl blueberry zucchini muffins feature a perfect cinnamon sugar crunch on top, combining moist zucchini and juicy blueberries for a delicious breakfast or snack treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • ⅓ cup (80 ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup fresh or frozen blueberries
  • Cinnamon sugar topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, sift together flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to blend evenly.
  4. Stir in granulated sugar and brown sugar into the dry ingredients.
  5. Make a well in the center of the dry ingredients. Add vegetable oil, eggs, and vanilla extract. Gently mix until just combined, avoiding overmixing.
  6. Fold in grated zucchini and blueberries. Batter will be thick and slightly lumpy.
  7. Divide batter evenly into muffin cups, filling about ⅔ full.
  8. Sprinkle cinnamon sugar topping generously over each muffin.
  9. Bake for 20-25 minutes until a toothpick inserted comes out clean and tops are golden brown with a crackly crust.
  10. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to maintain crispness. Let cool slightly before serving.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy muffins. Toss frozen blueberries in flour before folding to prevent sinking and color bleeding. Avoid overmixing batter to keep muffins tender. If muffins brown too quickly, tent with foil during last 5 minutes of baking. Store in airtight container with paper towel to maintain crunch. Muffins can be frozen for up to 2 months.

Nutrition

Keywords: blueberry muffins, zucchini muffins, one-bowl recipe, cinnamon sugar topping, quick muffins, healthy muffins, breakfast muffins, snack muffins

Find it online: https://cravemila.com/crispy-one-bowl-blueberry-zucchini-muffins-easy-homemade-recipe-with-cinnamon-sugar-crunch/