These 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 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!
Who doesn’t love the sweetness of bursting blueberries paired with the cinnamon spice of zucchini muffins?!
Healthy Zucchini Blueberry Muffins
These blueberry muffins are so moist and delicious. AND made healthier thanks to whole grain flour and lightly sweetened with maple syrup. They also happen to be dairy-free.
- whole wheat pastry flour – You can also use use half whole wheat with half all-purpose. OR all whole wheat white flour for similar results. Using whole wheat pastry flour will give you a fluffier, lighter muffin.
- baking soda, baking powder and salt –
- spices – I like ground cinnamon and nutmeg here!
- maple syrup – the sweetener. Honey will also work but browns quicker when baking, so just keep that in mind.
- oil – avocado, sunflower, or melted & cooled coconut all work.
- egg OR flaxseed egg – this recipe was tested with both an egg and then a flaxseed “egg” replacement to make vegan. Either way works!
- finely shredded zucchini – For this zucchini recipe you don’t have to squeeze out the added moisture in the zucchini unless it is super wet. You can do a light blot with a paper towel if you’re unsure. If it’s really wet you can squeeze out the extra moisture in a nut bag or tea towel.
- vanilla – adds flavor for a classic blueberry muffin.
- blueberries – fresh or frozen work here. I personally prefer fresh blueberries here, but you can also use frozen. If using frozen make sure to toss them in flour first and don’t let them sit out or the added moisture will affect the batter.
Easy-to-Make Healthy Muffins
Zucchini blueberry muffins are a summer staple and you must make them!
As with most muffins, these come together in no time.
The “hardest” part is grating the zucchini! Make sure to squeeze out some of the water from the zucchini too – I use “nut milk” bags.
First Combine Dry Ingredients
I like to separate the dry ingredients from wet to ensure even mixing.
In a medium bowl you’ll combine all of the dry ingredients – flour, baking soda and powder, salt and spices.
Next Combine Wet Ingredients
In large bowl whisk together the maple syrup (or honey), oil, eggs, and vanilla extract.
Grated Zucchini + Blueberries
Nex you’ll start to add about half of the bowl of dry ingredients to the wet ingredients. Then slowly add milk and 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.
TIP: Use a medium cookie scoop for easily dispensing the muffin batter.
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 blueberry muffins?
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 and 3/4 cup whole wheat pastry flour (see notes)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup maple syrup
- 3 TBSP brown sugar or coconut sugar (optional)
- 1/3 cup oil (avocado, sunflower, melted & cooled coconut)
- 1 large egg OR flaxseed egg (see notes)
- 1 1/2 cups shredded zucchini (not super packed, about 1 medium)
- 2 tsp vanilla
- 1 cup fresh or frozen blueberries
- 1/4 cup milk of choice
- Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside.
- In medium bowl, mix together dry ingredients and set aside.
- In large bowl, whisk together maple syrup, sugar (if using), oil, egg (or flaxseed egg) and vanilla until well combined.
- 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.)
- 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.
- Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.
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.