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Blueberry Zucchini Muffins


"Moist and delicious muffins that are great for breakfast or snacks."
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35 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 12 servings (12 muffins)


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 115
  1. 136 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 c...

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 ...

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 f...

Very good, next time I make it I will adjust cooking time though (my oven runs really hot). Very moist and delicious and an excellent way to use up what I had on hand. I used applesauce to rep...

Since I eat gluten free,I decided to experiment with this recipe. I am happy to say, I am glad I did. For the flour I used 1\2 cup ground gluten free oatmeal, 3 tbsp. ground flax seed and enough...

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 mo...

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, quic...

7-31-2017 ~While looking for a recipe for muffins calling for zucchini, this one had me at olive oil. The olive oil, along with the zucchini of course, made these incredibly moist. The zucchin...

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. squeeze the shredded zucchini between paper towels to get rid of the w...