Blueberry Zucchini Muffins are a delightful treat that combines the sweetness of fresh blueberries with the moisture and nutrition of shredded zucchini. These muffins are not only a delicious breakfast or snack, but they’re also a great way to use up that extra summer zucchini. With a crumbly cinnamon topping and a tender, fruity interior, these muffins are sure to become a new family favorite.
Table of Contents
Nutritional Benefits of Ingredients
The combination of ingredients in Blueberry Zucchini Muffins makes them a nutritious choice. Zucchini is a low-calorie vegetable packed with vitamins, minerals, and fiber, while blueberries are a superfood brimming with antioxidants. Applesauce serves as a healthy substitute for oil, and the eggs provide protein to keep you feeling full and satisfied.
Zucchini: The Unsung Hero of Baking
Zucchini is a nutritional powerhouse that adds moisture and texture to baked goods without significantly impacting the flavor. It’s rich in vitamins A and C, as well as fiber, making it a fantastic addition to these muffins.
The Role of Blueberries in Health
Blueberries are renowned for their high antioxidant content, which can help protect your cells from damage and reduce inflammation. They also provide a sweet-tart flavor that pairs beautifully with the zucchini in these muffins.
Applesauce as a Healthy Substitute
Using applesauce instead of oil in these muffins reduces the overall fat and calorie content, while still keeping the baked goods moist and flavorful.
Understanding Cooking Oils
The small amount of cooking oil in this recipe adds richness and helps create a tender crumb, without overwhelming the other flavors.
The Importance of Eggs in Baking
Eggs are an essential ingredient in these muffins, providing structure, binding the batter, and contributing to the overall texture and rise of the final product.
Ingredients for Blueberry Zucchini Muffins
To make these delectable Blueberry Zucchini Muffins, you’ll need the following ingredients:
- 3 large eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup cooking oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 tablespoon lemon peel
- 2/3 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups blueberries
For the Topping:
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cold butter
- 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent the muffins from sticking.
Mixing Wet Ingredients
In a large bowl, whisk together the eggs, applesauce, oil, and vanilla. Stir in the shredded zucchini, lemon peel, and sugar until well combined.
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Making the Muffin Batter
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries, being careful not to overmix the batter.
Preparing the Topping
In a small bowl, combine the sugar, flour, cold butter, and cinnamon for the topping. Use a fork or your fingers to mix until the mixture forms a crumbly consistency.
Filling the Muffin Tin
Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full. Sprinkle the crumbly topping over each muffin.
Baking the Muffins
Bake the muffins for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving the Muffins
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips for Perfect Blueberry Zucchini Muffins
Choosing the Right Blueberries
Fresh, ripe blueberries work best in this recipe, but you can also use frozen blueberries if that’s what you have on hand. Just be sure to gently fold them into the batter to prevent them from bleeding and turning the muffins blue.
Avoiding Overmixing
Be careful not to overmix the batter, as this can result in tough, dense muffins. Gently fold the ingredients together until they are just combined.
Storage Tips for Freshness
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, you can freeze the muffins for up to 3 months.
Variations on Blueberry Zucchini Muffins
Adding Nuts or Seeds
For a little extra crunch and nutrition, try adding chopped walnuts, pecans, or sunflower seeds to the muffin batter or the crumble topping.
Incorporating Other Fruits
While blueberries are a classic, you can also experiment with other fruits, such as diced apples, chopped pears, or even a combination of mixed berries.
Vegan and Gluten-Free Options
To make these muffins vegan, substitute the eggs with flax or chia eggs and use a plant-based milk instead of applesauce. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions (FAQs)
How to keep blueberry muffins from getting soggy?
To prevent your Blueberry Zucchini Muffins from becoming soggy, be sure not to overmix the batter and to use fresh, dry blueberries. Gently folding the blueberries into the batter can also help maintain their shape and prevent them from releasing too much moisture.
What is a fact about blueberry muffins?
Blueberry muffins are one of the most popular muffin varieties in the United States. In fact, blueberries are the second most consumed berry in the country, with Americans eating an average of 1.1 pounds of blueberries per person each year.
Why are my zucchini muffins soggy?
Zucchini can release a lot of moisture during baking, which can lead to soggy muffins if not properly managed. To prevent this, be sure to thoroughly drain and pat dry the shredded zucchini before adding it to the batter. Overmixing the batter can also contribute to a soggy texture, so be gentle when combining the ingredients.
What makes blueberry muffins taste better?
There are a few tricks to make your Blueberry Zucchini Muffins taste even better. First, use fresh, ripe blueberries for maximum flavor. Secondly, add a touch of lemon zest to the batter, which complements the sweetness of the blueberries. Finally, the cinnamon-sugar topping adds a delightful crunch and warmth to the muffins.
More Related Recipes You Might Enjoy
- Zucchini Bread with Walnuts
- Blueberry Oatmeal Muffins
- Lemon Zucchini Bread
- Mixed Berry Breakfast Bars
Conclusion
Blueberry Zucchini Muffins are a delightful and nutritious treat that combine the sweetness of fresh blueberries with the moisture and fiber of shredded zucchini. With a crumbly cinnamon topping and a tender, fruity interior, these muffins are perfect for breakfast, brunch, or an anytime snack. Give this recipe a try, and enjoy the perfect balance of flavors and textures in every bite!
Looking for more visual inspiration? Follow me on Pinterest, where I share new recipes, dinner tips, and behind-the-scenes kitchen moments every week. Buon appetito!
Print
Bake Irresistible Blueberry Zucchini Muffins in Just 30 Minutes!
- Total Time: 40
- Yield: 12 1x
- Diet: Vegetarian
Description
Blueberry Zucchini Muffins are a delightful treat that combines the sweetness of fresh blueberries with the moisture and nutrition of shredded zucchini. These muffins are perfect for breakfast or a snack.
Ingredients
- 3 large eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup cooking oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 tablespoon lemon peel
- 2/3 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups blueberries
- 1/4 cup granulated sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 3 tablespoons cold butter (for topping)
- 1/2 teaspoon ground cinnamon (for topping
Instructions
1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners or grease it lightly to prevent the muffins from sticking.
3. In a large bowl, whisk together the eggs, applesauce, oil, and vanilla. Stir in the shredded zucchini, lemon peel, and sugar until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries, being careful not to overmix the batter.
6. In a small bowl, combine the sugar, flour, cold butter, and cinnamon for the topping. Use a fork or your fingers to mix until the mixture forms a crumbly consistency.
7. Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full. Sprinkle the crumbly topping over each muffin.
8. Bake the muffins for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Fresh, ripe blueberries work best in this recipe, but you can also use frozen blueberries.
Be careful not to overmix the batter, as this can result in tough, dense muffins.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, you can freeze the muffins for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 50