Skinny Blueberry Zucchini Muffin with Crumb Topping
These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping; you’d never guess they contain a vegetable!
I made these at the same time I made the coconut oil banana muffins when my family came to visit a few months ago. I will say the coconut oil muffins were a little less messy than the blueberry ones, but he loved them both. He wasn’t the only one that loved them either; my MIL loved them so much she made them every week for a month!
After Mr. Hungry had tried them, he said they were good but what they needed to seal the deal was a crumb topping! I’d never made a crumb topping before, so I wasn’t sure how it was going to go, or if it could be done semi-healthy. It turns out it’s just a mixture of sugar, flour, and oil. So, I took out some of the sugar from the muffin mix and used it in the crumb topping instead. Thanks, Mr. Hungry for the best idea EVER because they came out delicious! Sometimes instead of hiding sugar in a recipe, making it the star of the show means you can use less overall! Healthy and sweet win! Plus the batter for these muffins only needs a slight amount of sweetener anyways because the blueberries do an excellent job of providing tons of delicious natural sweetness.
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