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Easy homemade moist blueberry zucchini muffins are displayed, showcasing their delicious texture and highlighting the recipe's simplicity.
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.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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.