Are you ready to take your standard blueberry muffins to the next level? Don’t worry, it’s not complicated! You don’t have to be an experienced baker to make blueberry muffins healthy.
I’ll show you how to use zucchini to add moisture and nutrition and even teach you my trick to make it undetectable! This easy recipe works great with wheat flour, or you can grind up some oats into flour for a gluten-free version. So what are you waiting for? Make these zucchini blueberry muffins, stat!
Why I Love Zucchini Blueberry Muffins
Using seasonal fruits to make cream cheese raspberry muffins, peach buttermilk muffins, or fresh cranberry muffins is a great way to take advantage of the harvest, but what about vegetables?
Solving this hurdle with healthy pumpkin muffins, bakery-style chocolate zucchini muffins, and these zucchini blueberry muffins was one of the few ways I was able to sneak a vegetable into my son’s snack or breakfast. If you struggle with a picky eater, you’re going to appreciate this recipe as much as I did.
For those of you with a bountiful harvest (those who grow zucchini know what I’m talking about!), there are many ways to preserve extra zucchini. One of which is to shred and freeze your zucchini so you can enjoy these muffins all year!
Tips for the Best Zucchini Blueberry Muffins
Follow these muffin-making tips to achieve bakery-style muffins that are soft and moist with a tender crumb.
| Detail | Tip |
| Prepare Your Zucchini | Follow the preparation method in my chocolate zucchini muffins recipe to properly prepare your zucchini. This step is crucial to avoid soggy muffins. |
| Hide Your Zucchini | No, I’m not talking about tucking it under your bed. One trick to keep picky eaters in the dark (hey, don’t judge a homesteading Mamma) is to puree the zucchini up in the blender until all those little flecks of green are undetectable to the picky eater’s eye. |
| Prepare Your Blueberries | If using frozen blueberries, toss them in flour before folding them into the batter. This will suspend the blueberries and keep them from sinking to the bottom of the muffins. |
| Measuring | Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense. |
| Mixing | Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could over-develop the gluten, resulting in dense muffins or large holes in the crumb. |
| Filling | Do not overfill your muffin tins. For mini muffins, fill 1 Tbs. batter per cup, standard muffins are about ¼ cup, and jumbo muffins are about ½ cup batter per cup. Pro-Tip: Use a cookie scoop for ease of filling. |
| Baking | Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking. |
| Extras | Sprinkle the top with sparkling sugar for an added touch. |
| Time Saver | This recipe works with my homemade muffin mix. Just use 3 3/4 cups muffin mix in place of the flour, baking powder, baking soda, and salt and reduce the sugar in this recipe to 3/4 cup. |
How to Make Zucchini Blueberry Muffins
Supplies Needed
- Measuring Utensils – Accurate measurements using standard measuring cups and spoons are essential for that bakery-style result.
- Mixing Bowls – It is critical to mix the wet and dry ingredients separately before combining, so two large mixing bowls are ideal.
- Whisk – You can use an electric mixer, but because the butter is melted, a whisk works great for this recipe. Pro-Tip: Never use the electric mixer after you add your dry ingredients to your muffins. Hand mix from that step forward to avoid dense, tough muffins.
- Mixing Spoon – A silicone spatula is ideal for folding the wet and dry ingredients together.
- Muffin Tin – This recipe yields approximately 12 jumbo muffins, 24 standard-sized muffins, 48 mini muffins, or two loaf pans.
Ingredients Needed
Wet Ingredients:
- Eggs – Learn how to store and preserve farm-fresh eggs here.
- Melted Butter – You can substitute coconut oil for dairy-free. I prefer to use half of each.
- Applesauce – Learn 12 different ways to preserve apples here.
- Vanilla Extract – Learn how to make vanilla extract here.
- Sugar – Do not substitute a liquid sweetener like honey or maple syrup. The added moisture will throw off the texture of this recipe.
- Grated Prepared Zucchini – Follow the steps in my chocolate zucchini muffin recipe on preparing your fresh zucchini. If your preferred method of preserving zucchini is freeze-drying, refer to the “baked goods” notation in “Ways to Use Zucchini” of my freeze-drying zucchini tutorial.
Dry Ingredients:
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- Unbleached All-purpose Flour – Fresh ground soft white wheat flour works wonderfully; see Grinding Your Own Flour, or you can use your favorite gluten-free flour blend, too. Pro-Tip: Check out my tips for successful gluten-free baking here.
- Salt – I always use Redmond Real Salt. (Use that link and type in “Pioneering” at checkout to receive 15% off your order!)
- Baking Powder – Baking powder is the leavening agent needed to make the muffins light and fluffy.
- Baking Soda – Baking soda reacts with the acid in the applesauce to achieve maximum fluffiness!
- Cinnamon and Nutmeg – If preferred, you can substitute 3 teaspoons of pumpkin pie spice.
- Blueberries – You can use fresh or frozen blueberries.
Step-by-Step Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease muffin tins or loaf pans.
- Mix Wet Ingredients: Cream together eggs, applesauce, butter, sugar, and vanilla. Fold in zucchini. Stir in blueberries.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, baking soda, and spices.
- Mix and Fold: Slowly incorporate the dry ingredients into the wet mixture, stirring gently. Gently fold in the grated zucchini and blueberries.
- Bake: Pour the batter into muffin tins and sprinkle with raw sugar crystals if desired. Bake for 18–22 minutes. (Check for doneness at 18 minutes.) Pro-Tip: To make a loaf of blueberry zucchini bread, pour the batter into prepared bread pans and bake for about 40 minutes. Test with a toothpick—it should come out clean.
- Cool and Enjoy: Allow the muffins to cool for 5 minutes in the pan, then remove to a cooling rack to finish cooling.
Storing Zucchini Blueberry Muffins
Before storing your zucchini blueberry muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for 3-4 days. To freeze, place cooled muffins in a single layer in a freezer-safe bag or container.
When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Did you make these zucchini blueberry muffins? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
FAQ’s
Can I use gluten-free flour for these muffins?
Absolutely! Gluten-free flour blends work great in my zucchini blueberry muffins. Just make sure the baking powder is gluten-free, too.
Is it necessary to add lemon juice or zest?
Adding lemon zest or juice is optional but could enhance the flavors.
Do frozen blueberries work well in the recipe?
Yes, frozen blueberries are a great choice! They’re just as flavorful as fresh ones. Toss them in flour before adding to the batter to prevent sinking.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for a few days. For longer storage, freeze them. Cool them fully before freezing them in a freezer-safe bag.
Should I squeeze the excess moisture out of the zucchini?
Yes! Follow the steps in my chocolate zucchini muffin recipe for preparing your fresh zucchini.
How can I add more nutritional value to my muffins?
Add rolled oats, chia seeds, or shredded carrots for more nutrition. They add a layer of texture and make the muffins heartier!
Can I make these muffins ahead of time?
Yes, you can! Making a batch ahead of time is convenient. They’re great for meal prep or a quick breakfast.
What can I substitute for eggs in this recipe?
Use flaxseed meal mixed with water or applesauce as an egg substitute. Both keep the muffins moist.
Other Posts You May Enjoy
- Healthy Pumpkin Muffins
- Bakery Style Chocolate Zucchini Muffins
- Raspberry Muffins
- Peach Muffins
- Cranberry Muffins Recipe
- Homemade Muffin Mix
Blueberry Zucchini Muffins
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Silicone Spatula
- Muffin Tin
Ingredients
Wet Ingredients:
- 3 whole Eggs lightly beaten
- 1/2 cup Melted Butter or coconut oil
- 1/2 cup Applesauce
- 3 teaspoons Vanilla extract
- 1 2/3 cup Raw Sugar
- 2 cups shredded zucchini
Dry Ingredients:
- 3 cups All-Purpose Flour spelt, or soft white wheat
- 1 teaspoon Salt
- 2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 1/2 teaspoon Ground Cinnamon
- 1 1/2 teaspoon Ground Nutmeg
- 2 cups Blueberries fresh or frozen
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease muffin tins or loaf pans.
- Mix Wet Ingredients: Cream together eggs, applesauce, butter, sugar, and vanilla. Fold in zucchini. Stir in blueberries.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, baking soda, and spices.
- Mix and Fold: Slowly incorporate the dry ingredients into the wet mixture, stirring gently. Gently fold in the grated zucchini and blueberries.
- Bake: Pour the batter into muffin tins and sprinkle with raw sugar crystals if desired. Bake for 18–22 minutes. (Check for doneness at 18 minutes.) Pro-Tip: To make a loaf of blueberry zucchini bread, pour the batter into prepared bread pans and bake for about 40 minutes. Test with a toothpick—it should come out clean.
- Cool and Enjoy: Allow the muffins to cool for 5 minutes in the pan then remove to a cooling rack to finish cooling.
Notes
- If you have picky eaters, shred the zucchini in a food processor until it’s almost pulverized and they won’t know it’s in there!
- Don’t have applesauce? Use 1/2 cup melted butter in it’s place or coconut oil (I think butter tastes better personally)
- Before storing your zucchini blueberry muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for 3-4 days. To freeze, place cooled muffins in a single layer in a freezer-safe bag or container. When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Wow! These are fantastic! I had some fresh-made applesauce left over after canning and a nice big zucchini sitting on my kitchen counter that I needed to use up. In no time, I had the batter mixed up and my muffin tins filled. I used tulip paper liners and they worked great, keeping the batter nicely contained so I could scatter a few extra blueberries over the muffin tops before baking.
These are soft, tender, and did I mention fantastic? Thank you, Melissa!
Hello Melissa, I tried the recipe for the first time yesterday and it was
AH-MAY-ZING!!! I didn’t have applesauce so I used your suggestion for coconut oil. They were moist and the flavor was delicious. I will definetly bake them again.
I have one question for clarity, I wrang out most of the water in the zucchini before I realized that it was not a part of the directions. Should I extract the excess liquid or leave it in?
Thank you for sharing,
Peyton
Oh my goodness! This bread recipe is sooo good! I added a half cup chia seeds to mine too and it gives it the tiniest little crunch. Yum.
Thanks for the tip about the chia seeds!!
There is already butter in the recipe. If I omit applesauce do I still add another 1/2 cup of melted butter? Or 1/2 C total butter?
Can I make this recipe in loaf pans? I love the muffins so much, that I want to make them as mini loafs for Christmas gifts.
Thanks so much!
Mary
Yes, you’ll just have to bake longer 🙂
Thanks for getting back to me so quickly! My friends are going to love these mini loaves.
Thanks for getting back to me so quickly! My friends are going to love these mini loaves.
If not using applesauce, then you would use 1/2 c butter plus the 1/2 c that’s already in the receipe for a total of 1 cup?
Correct!
disappointed with the amount of sugar in your blueberry zucchini muffins… a great way to get a sugar high for breakfast!
You can adjust the sugar to your preference, no need to be rude.
Hi Melissa, this recipe sounds good, but I am supposed to cut calories and the easiest place to cut them is to eliminate fats. Do you think this recipe would work with no butter but extra applesauce?
I am not technically a homesteader, but I have been gardening and preserving food for more than 40 years. Your blog is a great resource.
Jenny P
Yes, but you may want to research macro and micronutrients for weight loss, as fat calories don’t make you fat, it’s sugars (even those found in fruit) that cause weight gain. I’d cut back the sugar if I was concerned about calories before the butter personally. But if you want to omit the butter you can try all applesauce.
I love you recipes, I will send your e-mail address to my sister in Hot Springs Arkansas if it’s Ok with you. Think she would enjoy them too. I will wait for an answer from you first. Thank you Mellisa.
Hello Melissa, I found you recently and am so enjoying your videos/blogs. I love to garden and want to learn as much as possible to make it more successful. We have had a different summer as well weather wise and this summer I have never had to water as much as I have, ever. I live on the east coast in Canada. It was discouraging mid summer when new bugs arrived to chow down on my vegatables but they have moved on and I am presevering. Not as good harvests as normal due to the dryness. My hope is that you might comment on Brandwine tomatoes. I love the fruit. Only had one growing and pulled it several weeks ago as I feared it may have been developing a desease. Not sure that it was but it appeared at times to have a dark tinge to the edges of the leaves. Is this normal for brandywine? THere were only 6 fruit on the plant and they all ripened fine. My other few plants are not heirloom and have reistance built into them. None of them are at all affected. In fact it has been so dry the tomatoes in general are looking heathier than ususal as there is not blight, etc. – common problems for us too normally. Thank-you and I should also mention that your videos on sourdough were helpful too!
This recipe looks amazing!
How woould you suggest making low carb friendly?
Almond Flour and/or Coconut Flour?
Sugar substitute?
Thanks so much!
What is the Nutritional information and calories on these muffins
I’ve been using this recipe for over a year now. I double it and put away 3-4 dozen in the freezer at a time. They freeze beautifully! Also, I’m not a fan of blueberries in my muffins, but I purée them and it’s divine! I just swirl the blueberry purée into the finished batter and voila! Blueberry muffins without the large chunks of blueberry. ? Thank you for sharing this recipe!
I have a lot of dehydrated zucchini.. I wonder if I pulse chop it in the blender or food processor and then soak it a little. Looks tasty!
I would definitely try it!
My daughter and I made these this afternoon. The garden is bursting with zucchini and blueberries and we were looking for a new way to use them. Mercy!!! These are the BEST muffins! We used freshly ground spelt flour and substituted oil for the applesauce as we didn’t have anymore sauce on the shelves. Excellent!! I can’t recommend these enough. We’ll be making (and freezing) lots of these! Thanks for a great recipe.
Yay, I’m so glad you guys enjoyed them, woo hoo!
Looks delicious, and I have an abundance of zucchini right now! Is there something I can sub for the applesauce? I don’t have any on hand, and I want to try to make do with what I do have. Thank you!
Any pureed fruit or sub in any liquid oil for the equal amount.
i have been thinking of subbing mandarin oranges in this recipe . alternating them & blueberries . hope it works 🙂
Hi Melissa, can I substitute gluten free flour in this recipe? thanks, I love all you post!!!!
Hi Carol,
If you do, you’ll need to increase the liquid a little bit, usually gluten free flour requires more.
Hi Melissa,
If your family likes pineapple, try substituting drained crushed pineapple for the blueberries.
You can even add finely chopped nuts (my family loves pecans) for even more goodness!
Thank you for your wonderful website, I enjoy it immensely.
Melissa, will soft white wheat berries work in this recipe? If so, will the amount or liquid fluctuate at all? Also, after you blend the zucchini, do you squeeze out excess water? Thank you ??
Deb,
Yes, you could use soft white wheat berries. I used the last of our frozen zucchini from last year and blended it, I’d drained it before I froze it, so I didn’t drain it, after going the blender it was pretty much thick juice already. But when using fresh or before freezing I do squeeze it out.
Have you used freshly ground flour instead of all purpose flour?
Yes, I typically use spelt and with fresh ground spelt I up it by a 1/4 cup for every 1 cup of all purpose flour when altering.
[…] Blueberry Zucchini Muffins from Pioneering Today […]
I think my mouth just watered. Yup. Delish!
lol, I kept snitching bites all night until an entire muffin was gone. They’re pretty healthy w/ the fruits and veggies, or at least, that’s what I keep consoling myself with.