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!
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.