Zucchini Blueberry Muffins
These Zucchini Blueberry Muffins are soft, moist, and bursting with juicy berries. A perfect balance of sweet and wholesome, they make a healthy breakfast or snack treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Wet Ingredients
- 2 eggs room temperature
- 1/2 cup vegetable oil
- 1/2 cup brown sugar lightly packed
- 1 tsp vanilla extract
- 1 cup grated zucchini squeeze out excess moisture
- 1 cup fresh blueberries or frozen (do not thaw)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs, oil, brown sugar, and vanilla until well combined.
- Fold in the grated zucchini until evenly distributed.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Spoon batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
These muffins freeze well. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Great warmed with a pat of butter or nut butter!
Nutrition Information
- Calories: 185
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 5g
- Vitamin C: 8% DV