These healthy Blueberry Zucchini Muffins are another great way to use up garden zucchini. Made with whole grain flour, lightly sweetened with maple syrup and bursting with juicy blueberries.
If you love plain zucchini muffins, check out these healthy zucchini muffins!
Zucchini + blueberries are a match made in heaven! Yes – it’s true. Who doesn’t love the sweetness of bursting blueberries paired with the cinnamon spice of zucchini muffins?!
There is nothing that says summertime in Michigan like fresh blueberries and a garden overflowing with zucchini. Everyone has that neighbor or friend trying to get rid of zucchini the size of a baseball bat. But thankfully, there are plenty of ways to use up zucchini – my healthy zucchini banana bread is another fan favorite, and if you’re looking for some meal prep ideas, this zucchini baked oatmeal is another great one!
But, onto these Blueberry Zucchini Muffins! Let’s go over what we need for this recipe…
Ingredient Notes:
- white whole wheat flour – Using white whole wheat flour gives you the benefits of traditional whole wheat flour, but with the mild flavor and lighter texture that almost mimics all-purpose flour. In this recipe, you can also use use half whole wheat with half all-purpose flour.
- spices – I like ground cinnamon and a little nutmeg here.
- pure maple syrup – my personal favorite liquid sweetener. Honey will also work but browns quicker when baking, so just keep that in mind if you’re looking to substitute. If you’re looking for a little sweeter muffin, feel free to add an additional 1/4 cup of granulated sugar or coconut sugar.
- oil – avocado, olive oil or melted & cooled coconut all work. Note: If using coconut oil, make sure the rest of your ingredients are room temperature to prevent the coconut oil from solidifying.
- egg OR flaxseed egg – this recipe was tested with both an egg and then a flax egg replacement to make vegan friendly. Either way works!
- finely shredded zucchini – For this zucchini recipe you’ll want to squeeze out some excess moisture, but you do not need to make sure it’s completely dry. For example, shred the zucchini and blot well with a paper towel.
- blueberries – look for plump and deep blue blueberries with no signs of moldy or mushy berries. Make sure to sort through the berries for any lingering stems.
- milk of choice – Just a little bit of milk to help thin the batter. Feel free to use oat milk, almond milk, soy milk, cashew milk or cow’s milk.
- vanilla extract – adds flavor for a classic blueberry muffin.
Helpful Tools
- Medium Cookie Scoop – for easily dispensing the batter into the muffin cups.
- These Paper Liners – I swear by them! They do not stick at all.
- Box Grater – use the fine side to shred zucchini into the perfect size for this muffin recipe.
How to Make Zucchini Muffins with Blueberries
Zucchini blueberry muffins are a summer staple in our house and a great healthy snack for whenever the craving strikes. The whole family will love these! As with most muffins, these come together in no time. The “hardest” part is grating the zucchini! Which isn’t hard, just a small extra step.
Check out these steps and images below for an overview of how to make these muffins, and be sure to scroll down to the recipe card below for the ingredient amounts and instructions.
- Preheat oven and Grate zucchini using fine side of a box grater, and squeeze out extra moisture between tea towel, mesh bag or paper towel.
- Combine Dry Ingredients: In a medium bowl combine all of the dry ingredients – flour, baking soda and powder, salt and spices.
- Combine Wet Ingredients: In large separate bowl, whisk together the maple syrup, oil, eggs, and vanilla extract.
- Add Dry + Wet Ingredients: Next start to add about half of the flour mixture to the wet ingredients. Then slowly add milk, stir a couple times then fold in the shredded zucchini and blueberries.
- Evenly distribute the muffin batter into a 12-cup muffin pan.
- Bake: Bake the muffins for about 20 minutes or so, being careful not to over-bake the muffins. Muffins are done when inserted toothpick comes out clean, or no wet batter is present.
NOTE: If using frozen blueberries, toss them in a bit of flour first before adding to batter. This keeps the extra moisture from turning the batter blue.
BAKING TIP: I always set my timer for 1-2 minutes before the low end of the baking time recommendation, check with an inserted toothpick for wet batter, then adjust for the remaining baking time.
Want my Top 5 Muffin Recipes?
Storing
These muffins are a little more moist, so they’re best enjoyed within 3 days. You can store in an airtight container at room temperature, or in the fridge and they should keep about 4 days.
To freeze, wrap and store in a freezer-safe container and use within 3 months. To thaw, let sit at room temperature.
If you make this Blueberry Zucchini Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Blueberry Zucchini Muffins
Ingredients
Dry Ingredients
Wet Ingredients
- ½ cup pure maple syrup
- 3 tablespoons brown sugar or coconut sugar, for a slightly sweeter muffin
- ⅓ cup avocado oil, or sub light olive oil
- 1 large egg OR flaxseed egg, see notes
- 2 teaspoons vanilla extract
- ¼ cup milk of choice
- 1 ½ cups finely shredded zucchini, not super packed, equal to about 1 medium
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside.
- Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
- Mix wet ingredients: In large bowl, whisk together maple syrup, sugar (if using), oil, egg (or flaxseed egg) and vanilla until well combined.
- Combine: Add dry ingredients to large bowl of wet ingredients and gently stir a couple of times. Carefully add in milk, fold in shredded zucchini and blueberries until just combined. (Be careful not to over stir or you'll end up with tough muffins.)
- Bake: Evenly distribute muffin batter into the 12 lined muffin cups, filling almost to the top. Bake for 20-25 minutes at 350ºF. Check muffins at 20 minutes with inserted toothpick for wet batter.
- Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.
Recipe Notes:
Nutrition Information
Recipe FAQs
What is the secret to moist muffins?
Zucchini is the secret ingredient that makes these muffins extra moist. Plus, the zucchini provides enough moisture to cut excess fat while also providing extra fiber and nutrition.
Why are my blueberry muffins tough?
Tough muffins happen when you overmix the batter or overcook the muffins. The key is to mix just until the dry ingredients are incorporated into the wet ingredients. Start checking the muffins with the toothpick test at the 18-minute mark to prevent overbaking.
Should you smash blueberries for muffins?
I do not recommend smashing the blueberries before mixing into the batter because this will change the moisture level. Plus, you want pops of blueberries in every bite.
Should I coat blueberries in flour for muffins?
Fresh blueberries can be coated in a light dusting of flour (about 1 teaspoon) to prevent them from sinking to the bottom. If using frozen blueberries, thaw and drain excess liquid, then toss them in 1-2 teaspoons of flour before mixing. This will prevent the berries bleeding into the batter.
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