• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Snacks Blueberry Zucchini Muffins
GF Gluten-Free DF Dairy Free VG Vegetarian NF Nut-Free

Blueberry Zucchini Muffins

Jump to Recipe Rate Recipe
Posted:8/17/20
Updated:9/12/22

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

muffin cut in half with butter on top on a paper liner

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.

Muffin Ingredients

  • 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.

blueberry zucchini muffins on stacked plates

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.

folding zucchini and blueberries into muffin batter surrounded by muffin tin and bowls

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.

muffin tin with liners, batter, and topped with blueberries

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.

baked muffins on a black write color rack next to a tin of muffins

Looking for more blueberry muffins?

  • Blueberry Oatmeal Muffins
  • Classic Blueberry Muffins
  • Paleo 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

Print

Zucchini Blueberry Muffins

blueberry zucchini muffins on stacked plates
Print Recipe
Pin Recipe

★★★★★

5 from 5 reviews

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!

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: snacks
  • Method: oven
  • Cuisine: American

Ingredients

Scale

Dry Ingredients

  • 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)

Wet Ingredients

  • 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

Instructions

  1. Preheat oven to 350ºF and line 12 muffin cups with liners or spray pan with oil; set aside.
  2. In medium bowl, mix together dry ingredients and set aside.
  3. In large bowl, whisk together maple syrup, sugar (if using), oil, egg (or flaxseed egg) and vanilla until well combined.
  4. 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.)
  5. 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.
  6. 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

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

bowl of salad greens for peach salad with zucchini ribbons
Previous Post
Summer Peach Salad with Quinoa & Arugula
honey ginger chicken power bowl with veggies, freekeh and lettuce greens packed in a bowl and topped with creamy lime dressing
Next Post
Ginger Chicken Power Bowls

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jenna says

    9/1/2020 at 7:43 am

    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!

    Reply
  2. JennO says

    9/7/2020 at 11:53 am

    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!

    ★★★★★

    Reply
    • Ashley says

      9/21/2020 at 12:23 pm

      Thanks so much for sharing your subs! Super helpful:)

      Reply
      • Rachel Jeanne says

        7/30/2022 at 9:38 am

        Can I substitute applesauce for the banana?

        Reply
        • Ashley says

          8/22/2022 at 8:22 am

          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 🙂

          Reply
  3. Michelle says

    10/27/2020 at 11:03 am

    Loved this recipe will be a staple for us!!

    ★★★★★

    Reply
  4. Jessica says

    12/9/2020 at 11:53 am

    Love these muffins!

    ★★★★★

    Reply
  5. Kim Krowne says

    7/4/2021 at 8:57 am

    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!!

    ★★★★★

    Reply
  6. Mariah says

    8/27/2022 at 4:10 pm

    Converted this to a zucchini chocolate chip recipe and it was DELISH! Just subbed the blueberries for chocolate chips. The entire family loved them!

    ★★★★★

    Reply

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!