Recipe by ekjk218
"Moist and delicious muffins that are great for breakfast or snacks."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 teaspoons
LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.
Way too much oil! These were greasy and my paper liners were soaked in oil. If I made it again I would cut the oil and possibly do apple sauce to substitute some of the oil.
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.
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!
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.
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!
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.
Delicious and moist. I used applesauce instead of oil (don't ever use olive oil in baking anyway -- yuck!) Next time I'll double the blueberries too.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make big bakery-style blueberry muffins!
See how to make simple, delicious blueberry muffins.
Blueberries and zucchini are married perfectly in these summertime loaves!