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Delicious Blueberry Zucchini Muffins

While my garden is overflowing with zucchini this time of year, I’ve been experimenting with new ways to use it up – like in these ‘yummy in my tummy’ blueberry zucchini muffins. The combination of the sweet blueberries and savory zucchini creates a unique flavor profile that’s both moist and delicious. What sets these muffins apart is their subtle sweetness, which makes them perfect for those who prefer a less sugary treat. And the best part? You can easily swap out the blueberries for another fruit if you’re not a fan.

Muffins are a great option because they’re quick to prepare and require minimal ingredients – something that’s hard to find in many recipes. Plus, these reusable silicone baking cups make cleanup a breeze, saving you time and money in the long run. Whether you’re looking for a versatile snack or a healthy breakfast option, these zucchini muffins are a great choice. And with their short prep time, there’s no excuse not to give them a try!

Blueberry Zucchini Muffins Recipe

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Blueberry Zucchini Muffins

Indulge in these scrumptious blueberry zucchini muffins, a match made in heaven! The combination of sweet and savoury flavours will have you hooked from the first bite. Not only are they a delightful breakfast option, but they’re also a clever way to use up some garden-fresh zucchini. And if you’re looking for an added layer of moisture, try substituting some of the oil with applesauce – it’s a game-changer! With a prep time of just 10 minutes and a cook time of 20 minutes, you can whip up a batch of these tasty treats in no time. Whether you’re serving them to a crowd or enjoying them on your own, these blueberry zucchini muffins are sure to please. And at 12 servings per batch, there’s plenty to go around!


To begin, preheat your oven to a moderate temperature of 350 degrees Fahrenheit. Next, prepare your 12-cup muffin tin by lining each cup with a paper liner. In a large mixing bowl, combine the dry ingredients – flour, baking soda, cinnamon, and salt – and set them aside. In a separate medium-sized bowl, whisk together the wet ingredients: grated zucchini, honey, vanilla extract, almond extract, olive oil, applesauce, egg, and milk until well combined. Gradually add the dry ingredients to the wet mixture, stirring just until they’re fully incorporated. Gently fold in the blueberries to distribute them evenly throughout the batter. Fill each muffin tin about 3/4 of the way full with the prepared batter. Place the tins in the oven and bake for 20 minutes or until a toothpick inserted into the center of a muffin emerges clean. Once they’re done, remove the muffins from the oven and let them cool on a wire rack for 10 minutes before transferring them to a wire rack to finish cooling.

History of Muffins

For centuries, the humble muffin has been a staple in many cultures. Its origins can be traced back to 1703, but the modern recipe is far removed from those early days. The word ‘muffin’ may have derived from the Greek ‘maphula,’ meaning a cake baked on a griddle or hearth, or perhaps from the French ‘mou-pain,’ meaning soft bread. Regardless of its true etymology, muffins are now an integral part of our culinary landscape.Today, we have a vast array of sweet and savory options to choose from, each with its unique texture and flavor profile. Sweet varieties include chocolate, lemon, and of course the beloved blueberry muffin recipe that has inspired this healthy treat. On the other end of the spectrum, cornmeal and cheese are popular savory choices.Interestingly, this zucchini muffin recipe defies categorization as either sweet or savory, instead offering a harmonious blend of flavors. The sweetness complements the earthy taste of the zucchini beautifully, making for a delightful breakfast or snack option.If you’re looking for a healthy and delicious way to use up some fresh zucchini from your garden, this blueberry zucchini muffin recipe is an excellent choice. With its moist texture and sweet flavor profile, it’s no wonder these treats are always in high demand. So go ahead, give them a try, and let me know what you think!