Bursting with flavors from juicy blueberries and cinnamon and loaded with zucchini too these moist and scrumptious muffins are perfectly wholesome and great as a snack or breakfast for the whole family!
Blueberries and Zucchinis are in season right now!! Yay! What do you do with all that blueberries and zucchinis on your fridge?
Make some delicious muffins! That’s exactly what I did and my family are happy made these scrumptious muffins.
I have previously made blueberry muffins and for countless times baked some zucchini bread especially as the latter is my hubby’s favorite. However, I have never combined both in muffin form.
Thankfully, we had extra blueberries this week and when I decided to make muffins again – I remembered my quick bread version with blueberries with zucchini.
I made that bread many years ago when we were still living in Michigan and after we went blueberry picking. I thought it’s time to adapt that recipe for making muffins.
I was also a little pressed for time and couldn’t wait for longer baking time and making muffins made more sense especially when you have a kid impatiently waiting for her afternoon snack! Mommy had to hurry.
I am glad the muffins came out moist and very tasty. I added a little bit of spice for extra flavor – just a tad of cinnamon and nutmeg and I think that really made a difference.
Then my hubby, who was captivated by the delicious aroma from the muffins as they baked, had a yummy idea to spread some mascarpone cheese on the still-warm muffins! Wow! That was amazing.
I would certainly recommend that! If you don’t have mascarpone, softened cream cheese should work nicely, too. I am glad everyone enjoyed their mid-afternoon snack and hope you all try these wholesome muffins too!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
NOTES ON INGREDIENTS for Blueberry Zucchini Muffins
Bursting with flavor from juicy blueberries and loaded with zucchini too these moist and scrumptious muffins are perfectly wholesome and great as snack or breakfast for the whole family!
- All-purpose Flour – make sure your flour is still fresh and not stale.
- Sugar – you can use either white or brown sugar.
- Baking Powder – make sure the leavening agent is not expired.
- Baking Soda – same as bove.
- Ground Cinnamon
- Ground Nutmeg
- Eggs – if possible, use room temperature eggs
- Vegetable Oil – any neutral-flavored oil should be good like Avocado Oil
- Vanilla extract
- Grated Zucchini
- Fresh or frozen Blueberries – if using frozen blueberries, do not thaw
HOW TO MAKE Blueberry Zucchini Muffins
- Preheat oven to 400 F/ 200 C. This temperature ensures the muffin rise nicely. Line a 12-cup muffin tin with muffin cups.
- In a large bowl, combine the dry ingredients – flour, salt, sugar, baking powder and baking soda, cinnamon and nutmeg.
- In another bowl beat together the eggs, oil, vanilla extract and zucchini.
- Add the wet ingredients to the dry mixture and mix gently. Fold in the blueberries.
- Divide evenly among the muffin cups. Bake for 16-19 minutes or until a tester comes out clean. Transfer to a wire rack to cool completely. Enjoy!
Yield: 12 Servings
Prep Time: 15 Minutes
Cooking Time: 18 Minutes
Total Time: 31-33 Minutes
LOVE BLUEBERRIES? Here are other yummy BLUEBERRY RECIPES to try!
Simply click on the titles to get the recipe.
YUMMY BLUEBERRY CHEESECAKE
YUMMY BLUEBERRY CLAFOUTIS
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
BLUEBERRY PECAN COFFEE CAKE
BLUEBERRY SOUR CREAM CAKE
Blueberry Zucchini Muffins
Bursting with flavors from juicy blueberries and cinnamon and loaded with zucchini too these moist and scrumptious muffins are perfectly wholesome and great as snack or breakfast for the whole family!
- 1 1/2 cups all-purpose Flour
- 1 cup plus 2 tablespoons sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 eggs, room temperature
- 1/3 cup vegetable oil or oil of choice
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 cup fresh or frozen blueberries
Preheat oven to 400 F/ 200 C. Line a 12-cup muffin tin with muffin cups.
In a large bowl, combine the dry ingredients – flour, salt, sugar, baking powder and baking soda, cinnamon and nutmeg.
In another bowl beat together the eggs, oil, vanilla extract and zucchini.
Add the wet ingredients to the dry mixture and mix gently. Fold in the blueberries.
Divide evenly among the muffin cups. Bake for 16-19 minutes or until a tester comes out clean. Transfer to a wire rack to cool completely. Enjoy!
The zucchini looks very liquid please tell me how this "grating" was done. Thanks Pat
I used a grater with really small holes like a hand grater. 🙂
This recipe is my #1 favorite…
All my friends are asking me for this recipe
I change the measurement to 1/2 cup sugar and add 1/2 of maple syrup .
The muffins are so moist…love it!
Best recipe ever with combination of blueberries and zucchini!
I am so glad you enjoyed these muffins! Have to try it with maple syrup too! Thanks for the tip!
Oh I love baking with zucchini! This blueberry zucchini muffin sounds amazing – will save for Mothers Day Brunch.
This blueberry zucchini muffin was so delicious! Perfect way to sneak in veggies.
Lovvve blueberries and zucchini together in these muffins. So easy. So good! Thanks for sharing. 🙂
Your blueberry zucchini muffins look absolutely beautiful! Blueberry muffins have always been my favorite. I wish I could reach in and grab one!
We plant zucchini every year, and I always have so much of it! I will definitely be using it to make these delicious muffins!
I always grow WAY too many zucchini, and now I have an amazing way to use them all up – thanks so much! Totally delicious.
After the zucchini is grated, is it drained in cheese cloth? Or do you use it wet? Thank you. Excited to try them soon!
You may or may not drain it. I usually don’t as I grate it rather finely. If you wish to drain it should be fine, too. It should still come out moist because of the other ingredients included (oil, blueberries, etc). Hope you like it. Thanks.
I’ve been making these weekly now since I discovered this recipe in august after harvesting the biggest zucchini. I follow the recipe exactly as stated. I don’t ring out the water from the zucchini and they are so moist and delicious. My favourite muffin recipe!!!
do leftovers need to be refrigerated or is it okay in air right container room temp?
If it’s just for one day, room temp in air tight container should be fine. If you want to keep it longer chill or freeze. You may want to reheat it a little before serving in this case.
Could I use Almond Flour?
I have not tried it with almond flour. Gluten-free flour mix should work. Let us know if you’ve tried it with either. Thanks!
I use this recipe to make mini muffins for my toddler who REFUSES any and all vegetables. I make 2 batches at a time, one with zucchini and one with carrots. Then I bag them in 3’s and freeze. They freeze very well and are still moist when defrosted! He has them every morning for breakfast!
Hi Lauren! You totally made my day and gives me another good reason to continue blogging. I love it when we are able to help no matter how small it may seem. But this is a big deal so thank you so much for taking the time to let us know. So happy your toddler is enjoying the muffins! Yay!