Indulge and nourish with these Blueberry Zucchini Muffins–packed with veggies, berries, and wholesome ingredients. Perfect for a make-ahead breakfast or a nutrient-rich snack, this recipe is easy to make and toddler-approved. Let's go!
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Looking for a way to sneak in extra veggies and nutrients with melt-in-your-mouth flavor? These blueberry zucchini muffins let you have your muffins and eat them too (if that's how the saying goes). Made with tender zucchini, juicy blueberries, and cozy cinnamon in every bite, these veggie blueberry muffins strike the perfect balance between wholesome and indulgent.
This recipe is made with feel-good staples like whole wheat flour, protein-rich Greek yogurt, and naturally sweet applesauce. The shredded zucchini melds beautifully into the batter, adding delicious moisture, nutrients, and a subtle sweetness. Juicy blueberries add a pop of color and fresh berry flavor, while a touch of cinnamon and allspice tie everything together for a warm, bakery-style flavor.
I love to make a batch of zucchini blueberry muffins at the beginning of the week to meal prep breakfast and easy grab-and-go snacks. They hold up well for days, taste just as good at room temperature as they do warmed with a smear of butter, and make getting a serving of fruit and veg feel like a treat–without the high-calorie count of most store-bought muffins. Serve them with Protein Coffee, Blueberry Chia Pudding, or a Matcha Protein Shake for a complete and satisfying breakfast!
For more healthy summer muffin recipes, check out my Raspberry Muffins and Blackberry Muffins.
Why You'll Love These Blueberry Zucchini Muffins
Whether you're feeding little ones, stocking up on healthy snacks for the week, or just craving a wholesome treat, these muffins check all the boxes.
- Packed with fruits and veggies — These blueberry veggie muffins are a tasty way to sneak in extra produce while indulging in a baked good.
- Bakery-style texture — Moist, fluffy, and bursting with juicy flavor, with a perfectly soft crumb.
- Lightly sweetened and spiced — A hint of cinnamon and allspice elevates these muffins with a cozy, warm flavor you'll crave.
- Meal prep-friendly – Bake a batch and store for quick breakfasts or grab-and-go snacks all week.
Looking for more healthy muffin recipes? Check out my Cottage Cheese Muffins!
Ingredients and Substitutions
Oil - I prefer using avocado for its host of healthy fats, but you can also use vegetable oil for convenience or melted coconut oil for slightly sweet, nutty undertones.
Greek Yogurt - Adds creaminess and a protein boost. Use full-fat for the richest flavor and texture, or low-fat if preferred, and stick to a plain, no-sugar-added variation.
Applesauce - Naturally sweetens the muffins and keeps them soft and moist. Try swapping mashed overripe bananas as a substitute.
Eggs - Use large eggs to bind the batter and help the muffins rise. Or swap with a flax egg for a vegan option. If possible, bring them to room temperature beforehand.
Milk - A bit of milk helps loosen the batter and adds moisture. Any type of milk, whether dairy or non-dairy, works well in this recipe.
Vanilla Extract - Pure vanilla extract adds depth of flavor and a comforting warmth. If desired, you can also use vanilla bean paste.
Cane Sugar - Use all cane sugar for a natural, processed sugar-free sweetener. Or use a combo of white and brown sugar for a deeper, richer sweetness.
Zucchini - Choose moderately sized zucchini with dark green skin — the extra-large zucchini have a woody texture and lack flavor. No fun! Grate the squash fresh with a box grater and squeeze it in a clean towel or paper towel to remove excess moisture.
Flour - Whole wheat pastry flour adds extra nutrients and fiber while keeping the crumb light, though you can also use all-purpose flour if preferred.
Baking Powder, Baking Soda, & Salt - These leveling agents help give the muffins their bakery-style rise. Salt seasons the batter.
Spices - Ground cinnamon and allspice add the perfect cozy flavor for zucchini applesauce muffins.
Blueberries - Fresh or frozen (no need to thaw!) fold beautifully into the batter, adding a pop of color and juicy flavor.
Turbinado Sugar (Optional) - Sprinkle on top of the muffins just before baking to add a tasty crunch and pretty, sparkly finish.
How to Make Blueberry Zucchini Muffins
For the complete recipe instructions, measurements, and nutritional information, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F and line a muffin pan with 12 muffin tins or paper liners.
Step 2: In a large bowl, whisk the oil, Greek yogurt, applesauce, vanilla, eggs, milk, and sugar until well combined.
Step 3: If not already done, place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
Step 4: Fold the zucchini into the wet ingredients.
Step 5: Add the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until the flour mixture is just combined.
Step 6: In a small mixing bowl, toss the blueberries with 1 ½ tablespoons of flour until combined. Fold the floured blueberries into the batter.
Step 7: Divide the muffin batter evenly among the muffin cups. Sprinkle each muffin with 1 teaspoon of turbinado sugar if desired.
Step 8: Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the muffins in the pan on a wire rack for 5 minutes, or until they are cool enough to transfer directly to the rack to cool completely.
Recipe Pro-Tips
- Start baking at high heat. Baking at a high heat (400°F) for 5 minutes gives you a beautiful muffin top. Reduce to 350°F for the remainder of the baking time.
- Don't over-mix the batter. Stir all ingredients until just combined to keep the muffins tender.
- Prep the zucchini properly. Shred with a box grater, coarse grater, or food processor, and then squeeze it in a clean tea towel or stack of paper towels to remove as much moisture as possible for the best texture.
- Using frozen blueberries? Don't thaw them before folding them into the batter.
Recipe Variations
- Streusel Topping: Sprinkle muffin tops with streusel for extra texture and goodness (see streusel directions in my Raspberry Muffin recipe).
- Banana Zucchini Blueberry Muffins: Swap mashed banana for the applesauce for a slightly sweeter taste and similar texture.
- Blueberry Zucchini Carrot Muffins: Use 1 cup of squeezed zucchini and 1 cup of freshly shredded carrots to add extra sweetness and a pop of color. Freshly shred the carrots for the best texture.
- Extra Spice: Add more cozy warmth by adding ¼ teaspoon nutmeg, cardamom, or ginger. Complement the spice with 1 teaspoon of fresh lemon zest for a bright citrusy twist.
- Mix-Ins: Add up to ½ cup chocolate chips, chopped nuts, or shredded coconut. If using, reduce to one cup of blueberries to avoid overloading the batter.
- Gluten-Free: Sub with an all-purpose gluten-free flour blend. Let the batter rest for 30 minutes before baking and cool the muffins completely before enjyoing.
- Dairy-Free: Use a non-dairy yogurt and milk such as soy, oat, or cashew to make these muffins without dairy.
- Vegan: Use flax eggs as well as non-dairy milk and yogurt. To make a flax egg, mix 1 tablespoon of ground flaxmeal with 3 tablespoons of water and let it gel for 10-15 minutes before adding.
High Altitude Directions
If you're baking at high altitude (above 3,500 feet), try these adjustments:
- Decrease the baking soda and baking powder to ¾ teaspoon each.
- Reduce the Sugar to ¾ cup + 1 tablespoon.
- Increase the Flour to 2 ¼ cups (280g).
- Increase the Heat. Start the muffins off at 400°F before decreasing the temperature to 365°F (instead of 350°F).
Storage Directions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Cool the muffins to room temperature before transferring them to a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes.
Save this Recipe for Later on Pinterest
More Zucchini Recipes
- Carrot Zucchini Muffins
- Chocolate Zucchini Muffins
- Banana Zucchini Muffins
- Zucchini Banana Bread
- Gluten-Free Zucchini Bread
- Zucchini Cake
If you liked and made this Blueberry Zucchini Muffin Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Blueberry Zucchini Muffins
Ingredients
- ½ cup avocado oil or canola, grapeseed, or coconut oil
- ½ cup plain Greek yogurt
- ½ cup applesauce unsweetened
- 1 teaspoon pure vanilla extract
- 2 large eggs brought to room temperature
- ¼ cup milk whole, 2% milk, or non-dairy milk
- 1 cup cane sugar or ½ cup each white and brown sugar
- 2 cups shredded zucchini squeezed
- 2 cups (250g) whole wheat pastry flour or all-purpose flour plus 1 ½ tablespoons to flour the berries
- ¼ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 ½ cups fresh or frozen blueberries not thawed if frozen
- ¼ cup turbinado sugar optional
Instructions
- Preheat the oven to 400°F and line a muffin tin with 12 muffin liners
- In a large bowl, whisk the oil, Greek yogurt, applesauce, vanilla, eggs, milk, and sugar until well combined.
- If not already done, place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
- Fold the zucchini into the wet ingredients.
- Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined.
- In a small mixing bowl, toss the blueberries with 1 ½ tablespoons of flour until combined. Fold the floured blueberries into the batter.
- Divide the muffin batter evenly among the muffin cups. Sprinkle each muffin with 1 teaspoon turbinado sugar if desired.
- Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire cooling rack for 5 minutes, or until they are cool enough to transfer directly to the rack to cool completely.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Cool the muffins to room temperature before transferring them to a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes.
- Start baking at high heat. Baking at a high heat (400°F) for 5 minutes gives you a beautiful muffin top. Reduce to 350°F for the remainder of the baking time.
- Don't over-mix the batter. Stir all ingredients until just combined to keep the muffins tender.
- Prep the zucchini properly. Shred with a box grater, coarse grater, or food processor, and then squeeze it in a clean tea towel or stack of paper towels to remove as much moisture as possible for the best texture.
- Using frozen blueberries? Don't thaw them before folding them into the batter.
