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.


15 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!

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!

Aug 26, 2013

This recipe provides a good base and can be adapted quite a bit. I ended up substituting grated zucchini for apple sauce and plain yogurt instead of milk and ended up with very moist muffins (in a good way).

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.

Feb 28, 2014

Made this recipe for a Ladies' Breakfast. Huge hit! Substitutions- vanilla almond milk instead of regular milk to keep it dairy free and slivered almonds instead of pecans just because I didn't have pecans. Yum!


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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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