Blueberry-Lemon-Zucchini Muffins

Makes approx. 16 regular size muffins.


  • 1 1/2 c All-Purpose Flour
  • 3/4 c White Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs
  • 1/2 c Vegetable Oil
  • 1/2 c Cashew Milk
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Lemon Peel or Zest
  • 1 tsp Vanilla Extract
  • 1ish c Shredded Zucchini or Yellow Squash
  • 1 pint Blueberries, washed
  • 1 c Walnuts, chopped


  1. Whisk together flour, sugar, baking soda, and salt in a large mixing bowl. Add blueberries and walnuts, and stir to combine.
  2. In a second bowl, mix together egg, oil, milk, juice, peel, and vanilla. Add zucchini and mix until thoroughly combined.
  3. Make a well in the center of dry ingredients and pour in wet ingredients.  Fold until just moistened, no more than 30 strokes. Set aside.
  4. Pre-heat over to 350°F and line 16 muffin cups with paper liners.
  5. After mixture has rested for 10-15 min. and oven is pre-heated, fill cups approx. 3/4 full.  (I prefer to use a Large/3Tbsp disher.)
  6. Bake muffins for 20 – 25 min, or until a toothpick inserted into center of muffin comes out clean.
  7. Remove from oven and coll muffins in tins for 10 min.  Turn out and finish cooling on rack.


  • Cashew Milk can be interchanged with Almond, Soy, Rice, or animal milk.
  • Walnuts can be substitutes with almonds, pecans, or macadamia nuts, or eliminated altogether.