Blueberry Zucchini Muffins That Stay Moist for Days

These blueberry zucchini muffins are soft, tender, and loaded with juicy berries in every bite. The shredded zucchini melts right into the batter, so all you taste is sweet, fruity goodness.

They come together in one bowl and bake up with golden domed tops. Great for a quick breakfast or stashed in the freezer for later.

What Makes These Muffins So Good

The crumb is light and airy, not heavy or dense like some zucchini quick breads can be. A full cup of zucchini keeps them moist for days without any vegetable taste at all.

The blueberries soften and release their juices as the muffins bake, creating little jammy pockets. It feels like a bakery treat but uses up whatever zucchini is sitting on the counter.

Ingredients

• 1 ½ cups all-purpose flour: spooned and leveled, not scooped, for the right texture
• 1 teaspoon baking powder: helps the muffins rise
• ½ teaspoon baking soda: works with the acidity in the berries
• ½ teaspoon fine sea salt: balances the sweetness
• 1 teaspoon ground cinnamon: optional, but adds a warm note
• 2 large eggs, at room temperature: blend in more smoothly
• ¾ cup granulated sugar: white sugar keeps the crumb tender
• ½ cup vegetable oil: or any neutral oil like canola
• 1 teaspoon vanilla extract: rounds out the flavor
• 1 cup shredded zucchini: about 1 medium zucchini, no need to peel; squeeze out excess moisture with your hands
• 1 cup fresh or frozen blueberries: if frozen, do not thaw

Variations / Substitutions

• Use melted butter instead of oil: let it cool slightly, and the muffins will have a richer flavor.
• Swap in white whole wheat flour: for a nuttier crumb, but the muffins may be slightly less fluffy.
• Try raspberries or chopped strawberries: if blueberries are not in season, just fold them in gently.
• Add lemon zest: stir in a teaspoon with the wet ingredients for a bright, citrusy lift.

Once you try these, you might also like my classic Banana Bread.

How To Make Blueberry Zucchini Muffins

Step 1: Mix the Dry Ingredients

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, salt, and cinnamon until they are well combined.

Step 2: Combine the Wet Ingredients and Zucchini

In a separate bowl, whisk the 2 eggs, ¾ cup sugar, ½ cup oil, and vanilla until the mixture is smooth and slightly pale. Squeeze the shredded zucchini firmly over the sink to remove excess water, then stir it into the wet ingredients until just incorporated.

Step 3: Fold in the Blueberries

Toss the blueberries with 1 teaspoon of flour (this helps keep them suspended in the batter). Pour the wet mixture into the dry ingredients and add the coated berries. Fold gently with a rubber spatula just until you no longer see dry streaks of flour. A few lumps are fine; overmixing makes tough muffins.

Step 4: Scoop and Bake the Muffins

Divide the batter evenly among the prepared muffin cups, filling each liner nearly to the top. The batter will look thick and speckled with berries. Slide the pan into the oven and bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. Serve them warm while the blueberries are still soft and jammy, or let them cool completely if you prefer a firmer crumb.

A Few Notes Before You Start

• Use room temperature eggs: they blend into the batter more evenly and help the muffins rise better.
• Fill the liners high: don’t be shy; filling them almost to the top gives you tall, domed tops.
• Add a sugary crunch: sprinkle a little raw or turbinado sugar over the batter just before baking for a crisp, crackly top.
• No box grater?: The shredding disc of a food processor works in seconds.

Bake times for different muffin pans:

Start checking early; a toothpick should come out clean.

Keeping Muffins Fresh

• Refrigerate: store in an airtight container for up to 4 days. The zucchini keeps them moist, but the fridge can dry baked goods out a little.
• Freeze: wrap individual muffins tightly and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for about 20 seconds.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be a bit more delicate, but they still bake up tender.

Can I double the recipe?

Absolutely. Double all the ingredients and divide the batter between two standard muffin tins. You may need to extend the bake time by a minute or two.

My muffins came out flat. Why?

Old baking powder or overmixing the batter are the two most common reasons. Make sure your leavening is fresh, and stop stirring as soon as the flour disappears.

Blueberry Zucchini Muffins Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

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

Method

 

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
2. In another bowl, whisk eggs, sugar, oil, and vanilla. Stir in the shredded zucchini (squeezed dry).
3. Toss blueberries with 1 teaspoon flour, then gently fold into the wet mixture along with the dry ingredients until just combined.
4. Divide batter among muffin cups and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Let the muffins cool completely before storing them so they don’t turn soggy inside the container. Every oven runs a little differently, so start checking for doneness at the 20-minute mark.