BEST EVER BLUEBERRY MUFFINS

I have such vivid memories of my grandmother’s garden, overflowing with vibrant zucchini plants. She always found the most ingenious ways to use them, and her zucchini bread was legendary. But it wasn’t until I started experimenting myself that I discovered the magic of combining zucchini with blueberries in muffins. Today, I’m sharing all my secrets for the most amazing Moist Blueberry Zucchini Muffins- So Easy! you’ll ever make! I promise, these will become a family favorite.

Why You’ll Love These Moist Blueberry Zucchini Muffins

Okay, friends, let’s talk muffins. Not just any muffins, but these muffins. I’m talking about tender, moist, bursting-with-flavor muffins that are so easy to whip up, you’ll be making them every weekend (and maybe even during the week!). These Moist Blueberry Zucchini Muffins are seriously the BEST. Here’s why:

• They’re incredibly moist: The zucchini adds so much moisture, you’ll never have to worry about dry, crumbly muffins again.
• Bursting with flavor: The sweetness of the blueberries perfectly complements the subtle flavor of the zucchini, creating a delightful taste sensation.
• So easy to make: This recipe is foolproof! Even if you’re a beginner baker, you’ll be able to make these muffins with ease.
• Sneaky veggies: You can feel good about eating (and feeding your family) these muffins because they contain a healthy dose of zucchini. It’s a great way to sneak in some extra veggies!
• Versatile: You can easily customize these muffins to your liking by adding different spices, nuts, or even chocolate chips!

Ingredients You’ll Need

Here’s a rundown of everything you’ll need to create these delectable muffins:

• All-Purpose Flour: The foundation of our muffins. Make sure you measure it correctly (more on that later!).
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder & Baking Soda: Our leavening agents! They’re what make the muffins rise nice and tall.
• Salt: Enhances the flavors of all the other ingredients.
• Ground Cinnamon: Adds a warm, cozy flavor.
• Eggs: Binds the ingredients together and adds richness.
• Vegetable Oil: Contributes to the moistness of the muffins. You can also use melted coconut oil or even unsweetened applesauce as a healthier alternative.
• Vanilla Extract: Adds a touch of sweetness and enhances the other flavors.
• Shredded Zucchini: The star of the show! Make sure to squeeze out any excess moisture (again, more on that later!).
• Fresh Blueberries: Adds a burst of sweetness and juicy goodness. You can also use frozen blueberries (no need to thaw them!).

Let’s Bake! Step-by-Step Instructions

Alright, let’s get down to business! Follow these easy steps and you’ll be enjoying warm, delicious muffins in no time. Trust me, it’s easier than you think!

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This is important to prevent sticking!
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined. This ensures the leavening agents are evenly distributed.
3. In a separate bowl, whisk together the eggs, oil, and vanilla extract. Whisk until the mixture is smooth and slightly frothy.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing can lead to tough muffins. A few streaks of flour are okay.
5. Gently fold in the shredded zucchini and blueberries. Distribute them evenly throughout the batter. Be gentle, so you don’t crush the blueberries.
6. Fill each muffin cup about 2/3 full. This will give the muffins enough room to rise without overflowing.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and spring back lightly when touched.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the tin.
9. Enjoy! Seriously, that’s it! Serve them warm or at room temperature. They’re delicious either way.

Success Tips for Perfect Muffins

Okay, my friend, here are my golden rules – the tips that guarantee absolute muffin mastery every single time. Follow these, and you’ll be baking like a pro!

• The Secret to Measuring Flour Correctly: This is HUGE. Spoon the flour into your measuring cup, then level it off with a straight edge. Don’t scoop! Scooping compacts the flour, leading to too much flour in your batter and dry muffins.
• Squeeze Out That Zucchini! Zucchini is naturally very watery. After you shred it, place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as you can. This prevents the muffins from becoming soggy.
• Don’t Overmix the Batter: I can’t stress this enough! Overmixing develops the gluten in the flour, resulting in tough, chewy muffins. Mix just until the ingredients are combined. A few lumps are perfectly fine.
• Don’t Overbake the Muffins! Overbaking is another common mistake. Pull them from the oven when they still look slightly underdone in the center. They’ll continue to bake from the residual heat as they cool.
• Make-Ahead & Freezing Instructions: These muffins are perfect for making ahead! Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw them at room temperature before serving.

Variations and Add-Ins

Want to get creative? Here are some fun variations and add-ins to try:

• Chocolate Chips: Add ½ cup of chocolate chips to the batter for a decadent treat.
• Nuts: Add ½ cup of chopped walnuts, pecans, or almonds for some added crunch.
• Spices: Experiment with different spices like nutmeg, ginger, or cardamom.
• Lemon Zest: Add the zest of one lemon for a bright, citrusy flavor.
• Poppy Seeds: Add 1-2 tablespoons of poppy seeds for a subtle crunch and nutty flavor.
• Other Berries: Swap out the blueberries for other berries like raspberries, blackberries, or strawberries.
• Streusel Topping: Add a streusel topping for extra sweetness and crunch. Combine ½ cup flour, ¼ cup sugar, ¼ cup cold butter, and ¼ teaspoon cinnamon. Crumble over the muffins before baking.

More Muffin Inspiration

If you love these muffins, be sure to check out some of my other favorite muffin recipes! You are going to love the CHERRY MUFFINS, they are amazing!

And if you’re looking for more ways to use zucchini, I’ve got you covered! How about Chocolate Zucchini Muffins for a healthier chocolate fix? Or maybe Banana Zucchini Muffins? I think you will also enjoy the Blueberry Banana Zucchini Bread. It’s a great way to use up extra zucchini and bananas, so you may consider trying it too! Don’t miss Blueberry Zucchini Bread! And for a bright and zesty twist, try my Lemon Blueberry Zucchini Bread – it’s surprisingly healthy and incredibly delicious!

Troubleshooting

Sometimes, even with the best recipes, things don’t always go as planned. Here are some common muffin problems and how to fix them:

• Muffins are dry: You may have overbaked them or used too much flour. Make sure to measure your flour correctly and don’t overbake.
• Muffins are tough: You may have overmixed the batter. Mix just until the ingredients are combined.
• Muffins are flat: Your baking powder or baking soda may be old or expired. Check the expiration date and replace if necessary. Also, make sure your oven is preheated to the correct temperature.
• Muffins are sinking in the middle: You may have opened the oven door too early or the oven temperature may be too low. Avoid opening the oven door until the muffins are almost done and make sure your oven is properly calibrated.
• Muffins are sticking to the tin: Make sure to line your muffin tin with paper liners or grease it well.

Recipe: Moist Blueberry Zucchini Muffins

Okay, here’s the full recipe for these amazing muffins! I promise, you’ll be making these again and again.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
1 cup shredded zucchini, squeezed dry
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, oil, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Gently fold in zucchini and blueberries.
6. Fill each muffin cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
9. Enjoy!

Conclusion

And there you have it! My ultimate guide to making the most perfect, unbelievably Moist Blueberry Zucchini Muffins- So Easy! I truly hope you give this recipe a try. From the first bite, the blend of sweet blueberries and subtly savory zucchini will absolutely win you over. Remember those success tips, don’t be afraid to experiment with variations, and most importantly, have fun in the kitchen! Happy baking, my friends! You got this!

Lady Maria

Best Ever Blueberry Zucchini Muffins

These moist and flavorful blueberry zucchini muffins are incredibly easy to make, perfect for a quick breakfast, snack, or treat. The zucchini adds moisture and a subtle flavor, while the blueberries provide bursts of sweetness, making them a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, squeezed dry
• 1 cup fresh or frozen blueberries

Equipment

• 12-cup muffin tin
• Paper liners (optional)
• Large mixing bowl
• Medium mixing bowl
• whisk
• Measuring cups
• Measuring spoons
• Rubber spatula or wooden spoon
• Toothpick
• wire rack
• Kitchen towel or cheesecloth (for squeezing zucchini)

Method

 

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! A few streaks of flour are okay.
5. Gently fold in the shredded zucchini and blueberries. Distribute them evenly throughout the batter. Be gentle, so you don’t crush the blueberries.
6. Fill each muffin cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and spring back lightly when touched.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy!

Notes

For best results, measure the flour correctly by spooning it into the measuring cup and leveling it off. Squeeze excess moisture from the shredded zucchini to prevent soggy muffins. Do not overmix the batter, as this can result in tough muffins. Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw them at room temperature before serving. Consider adding chocolate chips, nuts, or other spices for variations.