Blueberry Zucchini Muffins

These Healthy Blueberry Zucchini Muffins are the best summer snack! Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with juicy blueberries. You will love these fluffy healthy muffins!

If you love plain zucchini muffins, check out this favorite gluten free recipe!

There is nothing that says summer in Michigan like fresh blueberries and copious amounts of zucchini. Everyone has that neighbor or friend trying to get rid of zucchini the size of a baseball bat.

Plus, 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?! 

Muffin Ingredients

• whole wheat pastry flour – I like the texture and whole grains whole wheat pastry flour provides. But you can also use use half whole wheat with half all-purpose flour. OR all white whole wheat flour for similar results.
• baking soda, baking powder and salt – using both baking powder and baking soda will give these muffins the proper lift. Using salt helps balance and enhance flavors!
• spices – I like ground cinnamon and nutmeg here, but feel free to use your favorite.
• 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.
• 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 These Muffins

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 delicious muffins, and be sure to scroll down to the recipe card below for the ingredient amounts and instructions.

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.

Grated Zucchini + Blueberries

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. 

Be careful not to over-mix here, or you’ll end up with tough muffins. 

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.

​

Fill Muffin Pan

Evenly distribute the muffin batter into a 12-cup muffin pan, filling about 3/4 way full. 

I also sprinkled the top with hemp hearts.

Bake for 20-25 minutes

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.

​Allow the muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

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. 

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.

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.

Bake for 20-25 minutes

Be careful not to over-bake the muffins.

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.

Muffins are done when inserted toothpick comes out clean, or no wet batter is present.

Looking for more zucchini recipes?

• Healthy Whole Wheat Zucchini Bread
• Banana Zucchini Bread
• Healthy Zucchini Muffins
• Almond Flour Zucchini Bread

​Don’t forget to leave a review!

Let me know if you make these zucchini blueberry muffins, leave a comment and star rating below! I appreciate hearing from you and it helps others learn more about the recipe too! Xx Ashley

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