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.
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.
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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.
- 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.
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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.
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.
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.
More baking recipes
Zucchini Blueberry Muffins
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)
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
Nutrition
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.
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