Blueberry Zucchini Muffins
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Blueberry Zucchini Muffins are unbelievably moist thanks to shredded zucchini and olive oil. These healthy muffins are packed with blueberries and make the perfect breakfast or snack!
Try our Lemon Poppy Seed Muffins next!
Zucchini Muffins with Olive Oil
These muffins are adapted from my Honey Zucchini Bread and they are both just oh-so-good. The olive oil and zucchini combination really works and you’ll agree after trying them.
We are huge fans of adding fruit and veggies to muffins, as seen in our Chocolate Zucchini Muffins, Applesauce Cinnamon Muffins, Strawberry Rhubarb Muffins, and Lemon Blueberry Streusel Muffins. I mean, can we ever get enough?!
Why This Recipe Works:
- ONE BOWL – This simple muffin recipe is made in one bowl. You’ll need a box grater to shred the zucchini too.
- MOIST – The addition of zucchini helps to make these extra moist and tender. Even your picky eaters will love them.
- FULL OF BLUEBERRIES – This delicious muffin is chock full of juicy blueberries that the whole family will love. You’ll love the texture of the muffins like we do.
- HEALTHIER – We love a vegetable dessert recipe, right? Your kids won’t even notice the extra zucchini in these fluffy muffins which is a great way for us parents/grandparents to add nutrition. A healthy muffin is 10/10!
Craving more blueberry? Try our Blueberry Lemon Pancakes, Blueberry Lemon Coffee Cake, Blueberry Mocktails, and Blueberry Bagels!
What You’ll Need:
- Eggs – You’ll need two large eggs
- Olive Oil – I love using olive oil in these muffins (healthy fats!), but you could use vegetable oil or melted butter as well.
- Buttermilk – For added moisture.
- Vanilla Extract – We like the Watkins brand.
- Zucchini – Fresh zucchini is plentiful in the grocery stores during the summer months and they add extra moisture to these blueberry muffins.
- Brown Sugar – You can’t tell that I used less sugar in these muffins. Still so good!
- All-purpose Flour
- Salt, Baking Soda, and Baking Powder
- Cinnamon – This adds the best flavor to zucchini muffins.
- Frozen Blueberries – You can also use fresh blueberries for these delicious muffins.
How to make Healthy Blueberry Zucchini Muffins:
Step 1
Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with paper liners.
Step 2
Shred zucchini. Use a food processor or box grater to shred the zucchini.
Step 3
Combine wet ingredients. In a large mixing bowl, combine the eggs, olive oil, vanilla, and shredded zucchini.
Step 4
Add dry ingredients. Then add the dry ingredients – flour, brown sugar, salt, baking soda, baking powder, and cinnamon. Gently fold the blueberries into the batter.
Step 5
Add batter to a muffin pan. Use a measuring cup to spoon the batter into the prepared pan. Fill the liners all the way to the top.
Step 6
Bake. Bake the zucchini muffins in a preheated oven for approximately 22-24 minutes, or until the center is done after testing with a toothpick. The baking time will vary with individual ovens.
Step 7
Cool. Let the muffins sit in the pan for 5-7 minutes. Then gently remove muffins to a wire rack.
Storing and Freezing:
- Store zucchini blueberry muffins in an airtight container at room temperature for 3-4 days.
- Freeze these scrumptious muffins in freezer bags for 2-3 months.
Recipe FAQs:
No, the shredded zucchini should NOT be dried for this recipe. The moisture helps make these muffins super moist. When I bake with zucchini, I don’t dry it. When I cook with it, I normally do.
There are two things I usually do to determine if the muffins are done. One, I push down slightly in the center of the muffins and if it’s jiggly, I bake it longer. And two, I use a toothpick and insert it in the center to see if it comes out clean. If it’s wet, then leave them in for longer. Just be careful to avoid over-baking.
Yes, you can definitely make this miniature in size and adjust your baking time accordingly.
Confession: My fam likes muffins to be slightly “gooey” in the center. So I usually take them out of the oven when the toothpick comes out slightly wet.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blueberry Zucchini Muffins Recipe
Ingredients
- 2 large eggs
- 2/3 cup olive oil (141 grams)
- 3/4 cup brown sugar (165 grams)
- 2 teaspoons vanilla extract
- 1 ½ cups shredded zucchini – with or without skins
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 ½ cup frozen blueberries – can also use fresh
Instructions
- Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with liners.
- Shred zucchini. Use a chopper or box grater to shred the zucchini.
- Combine wet ingredients. In a large mixing bowl, combine the eggs, olive oil, vanilla, and shredded zucchini.
- Add dry ingredients. Then add the dry ingredients – flour, brown sugar, salt, baking soda, baking powder, and cinnamon. Gently fold the blueberries into the batter.
- Add batter to muffin pan. Use a measuring cup to spoon the batter into the prepared pan. Fill the liners all the way to the top.
- Bake. Bake the zucchini muffins for approximately 22-24 minutes, or until the center is done after testing with a toothpick.
- Cool. Let the muffins sit in the pan for 5-7 minutes. Then gently remove muffins to a cooling rack.
Notes
- Store zucchini blueberry muffins in an airtight container at room temperature for 3-4 days.
- Freeze these scrumptious muffins in freezer bags for 2-3 months.
Your recipe calls for buttermilk, but it is not added in the directions. Is it optional?
Sorry, Janice. I just removed the buttermilk from the ingredient list. Thanks for letting me know!
Also, I just bought ALMOND OIL, PISTACHIO OIL and HAZELNUT OIL cause they looked too good to pass up & I’m wondering if we swapped out the 2/3 CUP OLIVE OIL how it would taste?
Have you ever bought/baked with any of the other extracted nut oils, I think the process must be something like olive oil? Do you like them? I’m thinking they could only enhance the flavor? What are your thoughts?
I have not tried that, but would be interested to find out. Please let me know if you do!
I wonder if you could swap out the TWO CUPS ALL PURPOSE FLOUR with a gluten free grain free alternative like ALMOND FLOUR or COCONUT FLOUR or GARBANZO BEAN FLOUR and swap out the 3/4 CUP BROWN SUGAR with COCONUT SUGAR or SWERVE’S ERYTHRITOL BROWN SUGAR REPLACEMENT or even HONEY? We’re trying to eat healthier so we’ve been trying a grain free, gluten free, low carb, low sugar diet, it means a lot more cooking and tons of substitutions, but in the end highly worth it I think! Thoughts??
Hi there. I think you could definitely swap the brown sugar for some honey. But I’m not sure on the flour since I’ve never done that before. If you try using a different type of flour, please let me know!
I love zucchini muffins! These look so delicious and soft – perfect for weekend brunch!
Thank you so much, Natalie!
An amazing recipe and we are ready for those treats!