Blueberry Zucchini Muffins Recipe -
Blueberry Zucchini Muffins Recipe
  • READY IN 35 mins

Blueberry Zucchini Muffins

Recipe by  

"Moist and delicious muffins that are great for breakfast or snacks."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Reviews More Reviews

Aug 26, 2013

I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe, plus the last of the blueberries from this year's tiny crop. I didn't measure the zucchini, but I figured it was a little over a cup, but it worked out fine. Only thing I did differently was use 1/2c. whole wheat flour instead of all white, but that's one of my standard baking secrets. Made a dozen big, gorgeous, plump muffins just right for breakfast or anytime. Couldn't eat just one, no way, and I don't plan to share these beauties with anyone!

Sep 17, 2013

I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will be making them regularly.


21 Ratings

Sep 10, 2013

I love this recipe, followed it as directed except substituted plain greek yogurt for milk and used walnuts instead of pecans. I also had left over topping from my applecrisp (brown sugar, quick cook oats, butter and cinnamon and sprinkled in on the tops.

Feb 06, 2014

Ahhhh-mazing! A hit with the hubby, 17, and 4 year olds. I took another reviewers' advice and subbed 1/2 cup of AP flour for whole wheat flour. Definitely going in the recipe box!

Mar 28, 2014

Excellent! These are my favorite blueberry muffins! I have tried so many 5 star recipes! Something was wrong with most of them. But these are just perfect! I add more zucchini because it adds moisture. I also add more blueberries because we like a lot of them. And substitute 1/2 cup of whole wheat flour.

Sep 06, 2013

These are very good! I did not measure the amount of zucchini I used because I had some leftover shredded from another recipe and just dumped all of it in. I think it was about one cup. I did put it in a colander for a bit to drain some liquid. I only made one change which was using walnuts instead of pecans but only because the walnuts were on top in my freezer. They did bake about 30 minutes total. When I have zucchini again, I will make these again!

Jul 12, 2014

Made this for my husband to take to a men's breakfast this morning. I made them in mini muffins. Of course I tasted before they left the house (had to make sure they wouldn't kill anyone). LOL They almost didn't make it out of the house. They are SOOOOOOOOOOO good. Follow the directions exactly as written. Mini muffins took about 13 min. Will be making these again later this week for a bake sale.

Jul 05, 2014

Definitely healthy tasting! Not too sweet. Rather moist due to the zucchini no doubt. Will make again.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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