This post may contain affiliate links. Please read the disclosure policy for clarification.
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
PrintBlueberry Zucchini Muffins
Moist Blueberry Zucchini Muffins are the best summer snack! Made with whole grain flour, lightly sweetened with maple syrup and sprinkled with fresh or frozen blueberries. You will love these healthy vegan-friendly muffins!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: snacks
- Method: oven
- Cuisine: American
Ingredients
Dry Ingredients
- 1 and 3/4 cup whole wheat pastry flour (see notes)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 1/2 cup pure maple syrup
- 3 tablespoons brown sugar or coconut sugar (for a slightly sweeter muffin)
- 1/3 cup avocado oil(or sub light olive oil)
- 1 large egg OR flaxseed egg (see notes)
- 1 1/2 cups finely shredded zucchini (not super packed, equal to about 1 medium)
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup milk of choice
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.
Notes
FLOUR – You can also use half whole wheat, half all purpose flour. OR all whole wheat white flour. If wanting to make gluten-free, be sure to use a 1:1 Gluten Free Baking Flour (I like Bob’s).
SWEETENER – Honey may also be used but muffins will brown a bit more. I do not recommend subbing a dry sweetener in as it will affect liquid ratios. If you have more of a sweet tooth, I’d recommend adding up to 1/4 cup brown sugar or coconut sugar.
TO MAKE VEGAN – Replacing the 1 large egg with 1 TBSP flaxseed meal + 3 TBSP of water is a good egg-free substitute. Mix the flaxseed meal with water and let sit for 5 minutes before adding to batter.
GLUTEN-FREE – I did not test this with a gluten free flour AND flaxseed combo, so texture may be off.
Keywords: zucchini muffins, blueberry muffins, ways to use zucchini
Jenna says
I love these! It was a good way to use up my blueberries and didn’t taste overly sweet. I used oat milk because that’s all I had-even my hubby liked them!
JennO says
This is my new favourite muffin recipe! I use whole spelt flour, a flax egg, apple sauce instead of oil and add a couple tbsp hemp hearts and some chopped pecans for extra protein. I find them plenty sweet with just the maple syrup. The muffins are moist, healthy and delicious!
★★★★★
Ashley says
Thanks so much for sharing your subs! Super helpful:)
Rachel Jeanne says
Can I substitute applesauce for the banana?
Ashley says
Apologies for the delay – there isn’t applesauce or banana in this particular recipe. Were you thinking of this one, perhaps? Let me know, I’d be happy to help 🙂
Michelle says
Loved this recipe will be a staple for us!!
★★★★★
Jessica says
Love these muffins!
★★★★★
Kim Krowne says
These are delicious!!! I just tried them for my 17m old twins and they couldn’t get enough. I subbed Bob’s Red Mill 1 to 1 gluten free flour and added hemp hearts for protein. Plenty sweet with just maple syrup (used even less than recipe calls for). Big winner!!
★★★★★
Mariah says
Converted this to a zucchini chocolate chip recipe and it was DELISH! Just subbed the blueberries for chocolate chips. The entire family loved them!
★★★★★