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    Home » Recipes » Muffins / Quick Breads

    Zucchini Blueberry Muffins

    Published: May 8, 2024 · Modified: Mar 29, 2025 by Maria Doss · This post may contain affiliate links · Leave a Comment

    pinterest image.

    These Zucchini Blueberry Muffins are ultra soft, fluffy and easily made in one bowl! If you're new to baking with zucchini, this recipe is a great way to start - The grated zucchini seamlessly melds into the muffin batter. Plus, the blueberries and lemon add a fresh and flavorful punch.

    Jump to Recipe
    two hands holding two halves of a blueberry muffin.

    It's zucchini season and we are bringing you a bunch of recipes using with humble summer squash. Have you tried the air fryer zucchini parmesan?

    Do zucchini and blueberries go together? Yes, the combination might seem unconventional at first, but the mild flavor of zucchini pairs nicely with the sweetness of blueberries - Ultimate summer muffins like the strawberry muffins.

    For these zucchini blueberry muffins, I turn to my go-to method of stirring in grated fruits or veggies into the muffin batter, like in sweet potato muffins or persimmon muffins.

    It tends to distribute their moisture more evenly throughout the batter, leading to a more consistent texture, as in the chocolate zucchini muffins with chocolate chips.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make?
    • How to store?
    • Helpful tips
    • More baking recipes
    • Zucchini Blueberry Muffins

    Why you'll love it?

    • Soft, fluffy and pillowy texture
    • Easy one bowl recipe
    • Flavorful from yogurt, blueberries and lemon
    • Not overly sweet
    • Freeze friendly

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed to make zucchini blueberry muffins.
    • Zucchini - You’ll need 1 cup shredded from about 1 medium zucchini. Grate along with peel as in zucchini frittata.
    • Blueberries - Feel free to use either fresh or frozen blueberries as for the blueberry crisp recipe. However, if using frozen blueberries, there's no need to thaw them before adding them into the zucchini blueberry muffins recipe.
    • Lemon - I use both the zest and juice to pack a lemony punch.
    • Flour - Regular unbleached all purpose flour.
    • Yogurt - Plain yogurt as in eggless banana muffins. Sour cream will be a delicious substitution.
    • Leavening - Both baking powder and baking soda is used for optimum lift.
    • Oil – Keeps the zucchini blueberry muffins moist. Use a neutral tasting oil.
    • Egg - You’ll need two eggs to help with binding.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    a hand pouring lemon juice into a large glass bowl.
    Step 1 - Add egg, yogurt and oil into a bowl.
    yellow liquid in a large glass bowl.
    Step 2 - Add sugar and lemon juice and mix to combine.

    a hand sifting white flour over a glass bowl
    Step 3 - Sift in all the dry ingredients.

    two hands mixing muffin batter in a glass bowl.
    Step 4 - Fold until partially combined.

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    grated zucchini and blueberries along with muffin batter in a large glass bowl.
    Step 5 - Add grated zucchini and blueberries.
    two hands mixing muffin batter in a large glass bowl.
    Step 6 - Mix to combine.

    Tip: No need to peel the zucchini! Its skin adds a nice color contrast and won't make the muffins tough, as in apple cinnamon muffins.

    6 cup muffin pan filled with blueberry muffin batter.

    Step 7 - Divide zucchini blueberry muffins batter into paper cup lined muffin pan. Top with more blueberries and sprinkle some sugar on top, if desired.

    6 cup muffin pan with baked blueberry muffins.

    How to store?

    These zucchini blueberry muffins are best enjoyed fresh on the day they're baked. For any leftovers, freeze the cooled muffins and thaw overnight before enjoying.

    If you have leftover blueberries, then give any of the following blueberry recipes a try mini blueberry muffins or lemon blueberry pound cake.

    Helpful tips

    • Don’t wring out the zucchini.
    • Measure the flour correctly. Too much flour can cause baked good to be dry and crumbly. Spoon it into a dry measuring cup and level off the top with the straight side of a butter knife.
    • Grate your zucchini using the coarse side of your box grater.
    5 blueberry lemon muffins placed on a metal sheet tray.

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    two hands holding two split halves of a blueberry muffin.

    Zucchini Blueberry Muffins

    These Zucchini Blueberry Muffins are ultra soft, fluffy and easily made in one bowl! If you're new to baking with zucchini, this recipe is a great way to start - The grated zucchini seamlessly melds into the muffin batter. Plus, the blueberries and lemon add a fresh and flavorful punch.
    4.9 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 7 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 12 Muffins
    Calories: 180kcal
    Author: Maria Doss

    Equipment

    • Muffin pan
    • Paper liners
    • Ice cream scoop

    Ingredients

    • 2 eggs
    • 1 cup sugar
    • ½ cup plain yogurt or use sour cream
    • ½ cup vegetable oil
    • 2 tablespoons lemon juice
    • Zest of 1 lemon
    • 2 cups + 2 tablespoons all purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup coarsely grated zucchini about 1 medium
    • 1 cup blueberries, divided
    • 2 tablespoons sugar (optional for topping)
    Prevent your screen from going dark

    Instructions

    • Pre heat oven to 350°F and line a standard muffin pan with 12 paper liners.
    • Add first 6 ingredients (egg, sugar, yogurt, oil, lemon juice and zest) into a large bowl. Whisk for at least one minute or until well combined.
    • Place a sieve over the bowl. Pour the flour, baking powder, baking soda and salt into the sieve, then softly tap or shake it until all the dry ingredients are sifted into the bowl.
    • With a rubber spatula, gently fold the batter until half of the flour mixture is incorporated.
    • Add the grated zucchini and ½ cup blueberries. Continue folding until the batter is uniformly mixed. Be careful not to overmix.
    • Divide the batter into the prepared muffin pan, place remaining blueberries on top and then generously sprinkle with more sugar (if using).
      Tip: The sugar forms a crust upon baking and makes the muffins taste irresistible.
    • Bake for about 30 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completey.

    Notes

    Don’t wring out the zucchini.
    Grate the zucchini using the coarse side of the box grater.

    Nutrition

    Serving: 1muffin | Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 137mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.3mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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