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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!

Course Breakfast, Snacks
Cuisine American
Keyword blueberry breakfast muffins, blueberry zucchini muffins, breakfast muffins, frozen blueberry zucchini muffins, zucchini muffins for breakfast
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Author Manila Spoon


  • 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


  1. Preheat oven to 400 F/ 200 C. 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!