Applesauce Blueberry Zucchini Muffins Recipe
Imagine biting into a bakery-style muffin that’s incredibly moist, packed with juicy blueberries, and has a hidden boost of fresh zucchini. These Moist Blueberry Zucchini Muffins deliver exactly that, with a tender crumb and a delightful cinnamon streusel topping. After extensive testing, I’ve perfected this recipe to ensure the zucchini adds moisture without making the batter soggy, creating a treat that’s perfect for breakfast or an afternoon snack.
PrintApplesauce Blueberry Zucchini Muffins
Ingredients
Scale
- 3 large eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup cooking oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 tablespoon lemon peel
- 2/3 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cold butter
- 1/2 teaspoon ground cinnamon
Instructions
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