These simple but delicious Blueberry Zucchini Muffins are easy to make and whip up in one bowl! These muffins are loaded with blueberries and zucchini, making them a breakfast or healthy snack for the whole family.
Our garden is really taking off and the zucchini plants are at work making our first zucchinis of the season. As a zucchini lover, I am ecstatic about this! My husband on the other hand is hoping that I turn those zuccs into baked goodies instead of sneaking them into our dinners each night. He has a thing about the texture of zucchini and doesn’t like large pieces of it but actually loves when its shredded and transformed into baked goods or fritters.
So here we are with our first batch of zucchini muffins of the season! While these aren’t made with our homegrown zuccs (they’re still itty bitty babies), I couldn’t wait to whip up a batch! If you have tried zucchini muffins before, then you know how delicious and moist they are. Honestly, I can eat these all day and the fact that they are packed with zucchini gives me all the excuse I need to reach for a second one. The batch I am sharing today is also packed with juicy bluebs too. I mean, berries are at their peak right now so it was a no-brainer to add them into the mix.
Did I mention that these are easy to make too and that they come together in one bowl? I love one bowl recipes as they make clean up that much easier. So what are we waiting for? Let’s get baking!
Tips for making Blueberry Zucchini Muffins
- If you’ve got one, use a food processor with a shredding attachment to make shredding super quick and easy! Not necessary of course as zucchinis are pretty easy to shred with a hand grater but I do love using my food processor to simplify my life.
- Make sure you ring out the excess water from your zucchini. Place the shredded zucchini in a cheese cloth or a clean dish towel and ring out as much water as you can from them. This will prevent the batter from getting to wet while baking.
- Do not overmix your batter. As with all baked goodies, its important not to overmix your batter to ensure the fluffiest muffins you can get. Mix until things are incorporated and then stop. Be extra gentle when stirring in the blueberries too so they don’t burst and stain the whole muffin batter blue.
- Use a toothpick to check if your muffins are cooked through. If the toothpick comes out clean, your muffins are done. This is probably the best way to check for doneness as oven temperatures vary and the amount of moisture in your zucchini may affect the baking time as well.
How to make Blueberry Zucchini Muffins
To make this recipe, you will need:
- 1 cup flour (all purpose, whole wheat or a combo of both)
- 2/3 cup brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon each salt and cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- a teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 cup blueberries
Preheat oven to 350F and line a 12 cup muffin tin with muffin liners.
Place shredded zucchini in a cheese cloth or clean dish towel and squeeze out excess water. Set aside.
In a large bowl, add the flour, baking soda, cinnamon, salt and brown sugar and mix together.
Add the eggs, oil, and vanilla extract and mix everything together until well incorporated. Add the shredded zucchini and blueberries and stir until they are incorporated, being careful not to over-stir.
Pour the batter into the prepared muffin cups. Bake in the oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.