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Zucchini Blueberry Muffin » Simple and Healthy Recipe! ✅

soft and fluffy Zucchini and blueberry muffin loaded with fresh berries and topped with a sweet glaze they are the perfect summer breakfast.

The end of summer means it’s time for zucchini season. Are you happy about having to deal with too many green vegetables?

We like to make healthy dinners with them, but honestly, I love cooking with zucchini so much more. Some of our favorite things to make are the Zucchini Donut, Zucchini Bread, or Blueberry Zucchini Muffins.

Why this recipe works

You will love how moist zucchini make these muffins. Grated zucchini is similar to using applesauce or bananas in baked goods.

It adds great texture and keeps everything moist and delicious. Zucchini also has a mild flavor, so you can pair it with just about anything.

By adding blueberries, you get the benefits of vegetables AND fruit in your breakfast muffins. These Blueberry Zucchini Muffins have lots of fresh, juicy berries in each one.

Plus, the sugar glaze drizzled on top adds a sweet flavor that makes these zucchini muffins completely irresistible.

Main ingredients

If you are looking for a delicious new zucchini muffin, this easy recipe is for you. All you need are a few pantry ingredients, plus a fresh zucchini and blueberries.

  • sugar – A mixture of granulated sugar and brown sugar sweetens the batter and makes the muffins a little moister.
  • Oil – Using oil in baked goods moistens them and gives them a soft and tender texture.
  • milk butter – Not only does it react with the baking soda to make the muffins rise, but it also adds a delicious flavor and smooth texture.
  • Baking soda and baking powder – The combination of both makes the muffins rise and acquire a golden brown color.
  • spices for cakes – This spice mix gives the muffins a warm and slightly spicy flavor. You can buy it in some stores or make our homemade cake spice mix.
  • Zucchini – One medium sized zucchini should give you just over 1 cup of grated zucchini.

How to make blueberry zucchini muffins

These Zucchini Muffins may be your new favorite way to get your greens for the day. They are easy to prepare and most picky eaters don’t even realize they are eating vegetables.

  1. Mix the oil and sugar in a large bowl, then mix in the eggs and vanilla extract.
  2. Gently add the baking powder, baking soda, cake spices and grated zucchini.
  3. Whisk together half of the flour and the buttermilk. Dip fresh blueberries in remaining flour and mix.
  4. Pour batter evenly into 16 muffin holes. Cook until light and fluffy.
  5. Remove from the oven and let cool in the pan for 2-3 minutes, then gently run a knife around the edges of the muffins and lift them out.
  6. Place on a wire rack and cool completely before storing in an airtight box.

Storage Tips

Store Blueberry Zucchini Muffins in an airtight container on the counter for 2-3 days.

tips and tricks

  • Pick firm, shiny zucchini from the store or farmer’s market. If they sound hollow when you play them, move on because they are old.
  • Look for medium zucchini. The large ones tend to be drier and are not good for cooking.
  • Most of the time you will NOT squeeze or squeeze out excess water from chopped zucchini because this water content is what gives baked goods their moist texture.
  • Spray muffin tins with nonstick baking spray and wipe off excess. Too much leftover spray can cause the muffins to “slide” along the pan instead of climbing up the sides and baking on top.
  • Feel free to add a little lemon zest to the muffin batter before baking. You can also use a little lemon juice instead of milk in the frosting for an even more intense lemon flavor.

Recipe FAQs

How to prevent blueberries from sinking?

If you cover the blueberries with a light coating of flour, it helps absorb some of the moisture from the fruit and also helps the berries “float” better in the batter.

How do you cut courgettes?

Use a grater or food processor fitted with a grating disc to grate or grate the zucchini. Feel free to leave the skins on the vegetables while you cut them. Most of the fiber and nutrition is in the skin. It also tends to “melt” in baked goods, so you won’t see much of it.

Other recipes with zucchini

  • Chocolate Zucchini Bread Recipe
  • Banana Zucchini Pie
  • Pineapple Zucchini Bread
  • Chocolate Zucchini Donuts
  • The best chocolate zucchini cake

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Blueberry Zucchini Muffins Recipe

18 cupcakes

Preparation time:
15 minutes

Time to cook:
15 minutes

Total Time:
30 minutes Print


for the muffins

  • ⅔ cup canola oil

  • ½ cup packed brown sugar

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1 cup finely chopped zucchini

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon table salt

  • 1 tablespoon cake spice

  • 2 ¼ cups all-purpose flour

  • ½ cup buttermilk

  • ¾ cup fresh blueberries

for the icing


  1. Preheat oven to 400°. Spray 12- and 6-count muffin tins with nonstick baking spray. Remove excess spray.
  2. Mix the oil and sugar. Add the vanilla and eggs and beat until smooth.
  3. Combine baking powder, baking soda, salt, cake spices, and grated zucchini.
  4. Whisk together half of the flour and the buttermilk. Sprinkle the blueberries with the remaining flour and mix gently.
  5. Pour the batter evenly into the 18 muffin cavities. Cook 15 minutes. Remove from the oven and let cool in the pan for 2-3 minutes, then gently unmold and place on a wire rack.
  6. When the muffins are completely cool, whisk together the powdered sugar and milk. Sprinkle over cooled muffins.
Nutritional information:

Yield: 18 Dose: 1

Amount per proportion:

Calories: 197 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 22mg Sodium: 182mg Carbohydrates: 26g Fiber: 1g Sugar: 14g Protein: 3g

Nutrition data is an estimate and is not guaranteed to be accurate. If you need special dietary advice, please consult a registered dietitian.

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The post Blueberry Zucchini Muffins first appeared on Recetas Latinas.

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