Zucchini-Blueberry Muffins

This recipe is (as most recipes often are) based on several different recipes. It all started with somebody’s zucchini-blueberry BREAD recipe, which somebody decided would make a great zucchini-blueberry CAKE with a lemon icing. Then, someone thought those would be great zucchini-blueberry CUPCAKES. I tried to make those, and when tasting them before frosting them, my family couldn’t stop eating them and decided to not frost them at all! After tweaking the recipe slightly to make them a better and sturdier muffin than cupcake, I give you the zucchini-blueberry bread-turned-cake-turned-cupcake-turned… MUFFIN! They’re great.

(Also, if you have “texture issues” with anyone in your house like I do, they are also mighty tasty without blueberries. I have been known to separate some of the batter before mixing in the blueberries so that a few of the muffins are blueberry-free. Just a tip!)

~ Theresa

What you need:



  • 3 c. all-purpose flour
  • 1 T. baking powder
  • 1 t. salt
  • 3 eggs, room temperature
  • 1 c. vegetable oil
  • 1 T. vanilla
  • 2 ¼ c. sugar
  • 2 small or 1 large zucchini (equal to 2 c. after shredded and drained)
  • 1 c. fresh blueberries (you can substitute frozen berries, just increase your baking time)
  • sparkling sugar, optional


  • box grater
  • paper towels
  • 2 muffin pans
  • muffin liners
  • medium mixing bowl
  • electric mixer fitted with a paddle
  • spatula
  • cooling racks

Time: 50 minutes

Freezeable: Yes! Since it already makes 2 dozen muffins, I often freeze half of my batch.

Serves: Makes 24 muffins

Multiplying the recipe: I don’t double this recipe simply because 4 muffin pans don’t bake evenly in my oven.

Zucchini-Blueberry Muffins:

Using a box grater, finely shred the zucchini. Squeeze out as much of the liquid as possible and then leave the zucchini to drain on paper towels while you prepare the remaining ingredients.

Preheat the oven to 400F. Line two muffin pans with paper or silicone liners. In a medium mixing bowl, whisk the flour, baking powder, and salt. Set aside. In the bowl of an electric stand mixer, beat the eggs, oil, vanilla, and sugar. Scrape down the sides with a spatula. Measure the drained zucchini and stir it into the mixture. Slowly add the dry ingredients. With the spatula, fold in the blueberries last, trying not to break the berries.

Divide the batter between the prepared muffin cups. If desired, sprinkle the tops of the muffins with decorative sparkling sugar. Bake for 5 minutes at 400F, then lower the temperature to 350F and bake for an additional 15-20 minutes, until a toothpick inserted comes out clean and the tops are golden brown. Let the muffins cool for 20 minutes in the pan before removing them to a cooling rack to cool completely.


About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Breakfast, Sides, Snack. Bookmark the permalink.

2 Responses to Zucchini-Blueberry Muffins

  1. BeaFreitas says:

    Love the photos ! These seem very interesting, never heard of something like this, gotta try it 🙂


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