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Zucchini Blueberry Muffins

These delightful zucchini blueberry muffins are moist and flavorful, combining the sweetness of fresh blueberries with the nutritious benefits of zucchini. Perfect for breakfast or a snack, these muffins are easy to make and a great way to incorporate vegetables into your diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium bowl
  • 1 muffin tin
  • optional muffin liners
  • 1 grater
  • 1 whisk
  • 1 spoon or spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar Packed
  • 0.5 cup unsweetened applesauce
  • 1 cup finely grated zucchini About 1 medium zucchini
  • 1 cup fresh blueberries If using frozen, don't thaw
  • 0.5 teaspoon vanilla extract
  • 0.25 cup vegetable oil

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease it.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a medium bowl, beat the eggs, then mix in the granulated sugar, brown sugar, applesauce, grated zucchini, vegetable oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  • Fold in the blueberries carefully to avoid breaking them.
  • Divide the batter evenly among the 12 muffin cups, filling each about ¾ of the way full.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and allow to cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.
  • For added flavor, feel free to add a sprinkle of lemon zest or chopped nuts to the batter.
  • Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Notes

For added flavor, feel free to add a sprinkle of lemon zest or chopped nuts to the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
If using frozen blueberries, don't thaw them before adding; it helps prevent the batter from turning blue.