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Closeup on some zucchini muffins.
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5 from 2 votes

Blueberry Zucchini Muffins Recipe

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!
Course Breakfast, Snack
Cuisine American
Keyword blueberry zucchini muffins, zucchini muffins
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 262kcal
Author Sue Ringsdorf

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.
    2 large eggs, 2/3 cup olive oil (141 grams), 2 teaspoons vanilla extract, 1 ½ cups 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.
    2 cups all-purpose flour (240 grams), 3/4 cup brown sugar (165 grams), 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 ½ cup frozen blueberries
  • 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.

Nutrition

Calories: 262kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 303mg | Potassium: 142mg | Fiber: 1g | Sugar: 16g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg