Delicious and moist Applesauce Blueberry Zucchini Muffins with a delightful crumb topping. These muffins are bursting with juicy blueberries and shredded zucchini, making them a perfect snack or breakfast treat.
Begin by washing the blueberries under cool water. Lay the blueberries to dry on kitchen paper or a clean kitchen towel. Preheat your oven to 350°F and line two muffin tins with 18 paper muffin cups.
In a large bowl, whisk together eggs, applesauce, oil, and vanilla. Add zucchini and lemon zest, stirring to incorporate.
Sift flour, sugar, baking powder, baking soda, and cinnamon into a mixing bowl. Add blueberries and coat them in the flour mixture.
Pour wet ingredients into the bowl with the dry ingredients. Gently mix until just incorporated. Spoon batter into muffin cups.
In a bowl, combine sugar, flour, cinnamon, and butter. Mix until crumbly. Top each muffin cup with some crumb topping.
Bake at 350°F for 23-25 minutes or until a toothpick inserted comes out clean. Enjoy!
Keywords: Applesauce Blueberry Zucchini Muffins, Blueberry Zucchini Muffins, Zucchini Muffins Recipe