blueberry zucchini muffins on stacked plates
How to Make...

Zucchini Blueberry 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
  • 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


  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.

Recipes 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.