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 a snack or breakfast for the whole family!

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!

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.

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!

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.

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!

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.
  • Salt
  • 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

  1. Preheat oven to 400 F/ 200 C. This temperature ensures the muffin rise nicely. Line a 12-cup muffin tin with muffin cups. 
  2. In a large bowl, combine the dry ingredients – flour, salt, sugar, baking powder and baking soda, cinnamon and nutmeg.
  3. In another bowl beat together the eggs, oil, vanilla extract and zucchini.
  4. Add the wet ingredients to the dry mixture and mix gently. Fold in the blueberries.
  5. 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.

Blueberry Zucchini Muffins

Manila Spoon
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!
4.36 from 34 votes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12
Calories 196 kcal

Ingredients
 

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 196kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 27mgSodium: 235mgPotassium: 65mgFiber: 1gSugar: 18gVitamin A: 67IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword blueberry breakfast muffins, blueberry zucchini muffins, breakfast muffins, frozen blueberry zucchini muffins, zucchini muffins for breakfast
Tried this recipe?Let us know how it was!

Last updated on September 18th, 2023 at 06:09 pm

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25 Comments

  1. Anonymous
    August 24, 2017 / 4:17 pm

    The zucchini looks very liquid please tell me how this "grating" was done. Thanks Pat

    • August 26, 2017 / 9:14 pm

      I used a grater with really small holes like a hand grater. πŸ™‚

  2. Brigitte Castonguay
    October 29, 2017 / 7:25 pm

    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!

    • abigail
      Author
      October 29, 2017 / 10:32 pm

      I am so glad you enjoyed these muffins! Have to try it with maple syrup too! Thanks for the tip!

  3. Marie-Charlotte Chatelain
    March 25, 2021 / 10:58 am

    5 stars
    Oh I love baking with zucchini! This blueberry zucchini muffin sounds amazing – will save for Mothers Day Brunch.

  4. Megan Lehr
    March 25, 2021 / 11:04 am

    5 stars
    This blueberry zucchini muffin was so delicious! Perfect way to sneak in veggies.

  5. Traci
    March 25, 2021 / 11:04 am

    5 stars
    Lovvve blueberries and zucchini together in these muffins. So easy. So good! Thanks for sharing. πŸ™‚

  6. Catherine
    March 25, 2021 / 11:05 am

    5 stars
    Your blueberry zucchini muffins look absolutely beautiful! Blueberry muffins have always been my favorite. I wish I could reach in and grab one!

  7. Jessica Formicola
    March 25, 2021 / 11:20 am

    5 stars
    We plant zucchini every year, and I always have so much of it! I will definitely be using it to make these delicious muffins!

  8. Kate
    March 25, 2021 / 11:23 am

    5 stars
    I always grow WAY too many zucchini, and now I have an amazing way to use them all up – thanks so much! Totally delicious.

  9. Pam
    August 7, 2021 / 11:10 pm

    After the zucchini is grated, is it drained in cheese cloth? Or do you use it wet? Thank you. Excited to try them soon!

    • abigail
      Author
      August 9, 2021 / 9:31 pm

      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.

  10. Lena
    October 7, 2021 / 8:46 am

    5 stars
    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!!!

  11. March 28, 2022 / 8:52 pm

    do leftovers need to be refrigerated or is it okay in air right container room temp?

    • abigail
      Author
      March 28, 2022 / 9:28 pm

      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.

    • Theresa
      August 18, 2022 / 6:46 am

      Could I use Almond Flour?

      • abigail
        Author
        August 18, 2022 / 9:37 am

        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!

        • Lauren
          February 23, 2023 / 2:43 pm

          5 stars
          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!

          • abigail
            Author
            February 23, 2023 / 9:47 pm

            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!

  12. Brittney
    July 29, 2023 / 6:29 pm

    Will the blueberries sink to the bottom of the muffins when you bake them? If so is there a trick to keep that from happening?

    • abigail
      Author
      July 31, 2023 / 6:12 pm

      Not really! I don’t really do anything because muffins are small so that’s not usually a problem but not so when it comes to bread. But if you like you can coat the blueberries with the 1-2 tablespoons of the flour mixture before mixing them in. Just set aside 2 tablespoons of the dry ingredient for the coating.

  13. Vicki
    August 1, 2023 / 5:30 am

    5 stars
    These are super yummy! Followed recipe exactly as written. Will be making a double batch next time!

    • abigail
      Author
      August 2, 2023 / 4:08 pm

      Yay! So glad to know that!!! It’s a yummy recipe for sure. Thank you for stopping by!

  14. Karen Oas
    September 17, 2023 / 4:24 pm

    5 stars
    So yummy. I used the large wholes on my hand grater for the zucchini and the muffins turned out great.

    • abigail
      Author
      September 18, 2023 / 12:38 pm

      Yay! So glad you enjoyed this! Thanks for letting us know!

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