Vegan Blueberry + Zucchini Whole Wheat Mini Muffins

This summer was blue indeed. Not only because many people suffered from COVID depression and anxiety, but because of COVID, one of the few fun and safe socially-distanced things to do was to go to a U-Pick farm. 

It was an ideal way to be outside, and get hands in touch with the earth with picking fresh produce. And as a food blogger, I certainly desired more connection during this time of disconnecting from people and the planet. 

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Freshly picked blueberries. After these I can’t eat blueberries from the store. #veganfood #vegetarian #veganfoodporn #veganfoodshare #seattle #seattlefood #foodblogger #foodporn #foodpics #diet #nutrition #mindfuleating #mindfulliving #food #foodie #vegan #healthyeating #healthyfood #healthy #familyfood #personaltrainer #healthcoach #yogifood #healthy #vegan #personaltrainerfood #dairyfree #healthylifestyle #breakfast #raw

A post shared by Elizabeth Kovar (@erkovar) on Jul 21, 2020 at 3:41pm PDT

I have this 1980's blue dress that matched perfectly with the deep blue of the berries that we picked throughout Washington State. The blueness was not sad, but inspired all sorts of blueberry recipes. And during late harvest season, I thought combining blueberries and zucchinis in a more-naturally-sweetened recipe was ideal. 

Blue and green were the prime colors while picking blueberries. Walking through fields of blueberry bushes felt like walking through a fairytale. The beauty and serenity that surrounded us during those moments, inspired nothing but vibrancy and positivity in this life.

So to go off the inspiration from the blue and green fields I combined these late-summer produce together in a whole-wheat and hearty mini muffin. 

If you want this sweeter, add more sugar and if you desire regular sized muffins, this recipe makes around 12 muffins.  

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Berries and blossoms from @mountainviewblueberryfarm #vegetarian #veganfoodporn #veganfoodshare #seattlefood #foodblogger #foodporn #foodpics #diet #nutrition #mindfuleating #food #foodie #vegan #healthyeating #healthyfood #healthy #familyfood #personaltrainer #healthcoach #healthy #vegan #personaltrainerfood #dairyfree #healthylifestyle #flowers #flower #sunflower #farm #blueberry #sunflowers #raw #rawvegan

A post shared by Elizabeth Kovar (@erkovar) on Aug 25, 2020 at 1:40pm PDT

Advice from a Blueberry

Be well-rounded
Soak up the sun
Live a fruitful life
It's OK to be a little blue
Make sweet memories​!

This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.

Vegan Blueberry + Zucchini Whole Wheat Mini Muffins
Prep Time: 10 minutes
Bake Time: 10-15 minutes 
Makes approx. 24 mini muffins (12 large muffins)

Dry Ingredients:
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp salt

Wet Ingredients:
3 tbsp sugar
1/2 cup applesauce
5 tbsp nondairy milk
1 tbsp canola oil
1 tbsp lemon juice
1 small zucchini, grated
1 cup blueberries

Directions:
Preheat the oven to 350 degrees. In a bowl mix together the dry ingredients until well combined. In a separate bowl, mix together the first four wet ingredients. Stir in the zucchini and then the lemon. **These are not overly sweet, so if you want it sweeter, add more sugar.**

Next, add the dry ingredients into the wet and fold until it makes a dough. Fold in the blueberries until well covered. Spray or grease a mini-muffin baking pan. If you do not have this, use a traditional muffin pan. 

Carefully add in the dough about 3/4 of the way full into each muffin tin. Bake for 10-15 minutes. Check the muffins with the poke test, by inserting a toothpick or knife. If it comes out clean then the dough is cooked through. Let the muffins cool for several minutes before removing from the pan. 

​Let's Connect! Check out my other blueberry recipes below! 

5 Ingredient Retro Strawberry Blueberry Pie Turned Vegan

Vegan Blueberry Breakfast Cake

Vegan Holiday Spiced Cranberry Blueberry Baked Oatmeal

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