Zucchini Blueberry Muffin Recipe

Zuchhini blueberry muffin sitting on a plate with a bite taken out of it.

4.39 from 21 votes

Zucchini Blueberry Muffin Recipe

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.

Prep Time10

Cook Time18

Total Time28

Course: bread, Breakfast, Snack

Cuisine: American

Keyword: blueberry muffins, blueberry zucchini muffins, healthy zucchini muffins with applesauce, zucchini blueberry muffins

Servings:

Calories: 161kcal

Author: Melissa Norris

Cost: Varies

Equipment

Measuring Cups and Spoons
Mixing Bowls
Electric Mixer
Silicone Spatula
Muffin Tin

Ingredients

Wet Ingredients:

3 Whole Eggs lightly beaten
1/2 Cup Butter melted, 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 or a gluten-free blend
1 Teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 1/2 Teaspoon Cinnamon ground
1 1/2 Teaspoon Nutmeg ground
2 Cups Blueberries fresh or frozen

Instructions

Preheat your oven to 350°F (175°C). If you are not using muffin liners, grease muffin tins or loaf pans. Mix together flour, baking powder, baking soda, spices and salt in a bowl and set aside.
Grate your zucchinis with a box grater or food processor to release excess moisture.
Using your hands, squeeze out your zucchini. Then, use a paper towel to squeeze the shredded zucchini of remaining water. This is important, so don’t forget! Pro-Tip: To make your zucchini completely undetectable, you can pureé it at this point in a high-powered blender or food processor.
Cream together eggs, applesauce, butter, sugar, and vanilla.
Slowly incorporate the dry ingredients into the wet mixture, stirring gently.
Gently fold in the grated zucchini and blueberries.
Scoop 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.
Allow the muffins to cool for 5 minutes in the pan, then remove to a cooling rack to finish cooling.

Notes

Storage and Freezing Instructions:

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.

Recipe Tips:

Detail	Tip
Prepare Your Zucchini	Follow the preparation method in the recipe instructions to properly drain 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 overdevelop 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 before the minimum baking time is complete, 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.
Substitutions	Any fresh or frozen berry can be substituted if you don’t have blueberries. Coconut Oil can be used in place of butter for a dairy-free version, and your favorite gluten-free flour blend can be used to make this recipe gluten-free.
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.

Nutrition