Blueberry Zucchini Muffins

Love blueberry muffins but wish they were a little bit healthier? You definitely need to check out my Blueberry Zucchini Muffins. They have the blueberry deliciousness of a classic blueberry muffin with that extra nutritional oomph of zucchini. Your family will love them. Evan even gave them two thumbs up.

Plus, when zucchini season is upon you, they are a great way to used up the gigantic zucchini monsters that grow when you don’t pay attention for a day or two. Small, tender zucchinis are great grilled, baked or stir fried. Gigantic monster zucchinis are not the tastiest zucchinis to eat. So, when you you scream “AAAAAAGHHHHH the Zucchini Monster has arrived!!!!!” make these delicious Blueberry Zucchini muffins instead.

Freeze your Blueberry Zucchini Muffins for Later

Since school is back in session in a few short days/weeks. I am going to make a few batches of these and put them in the freezer. They are super easy to defrost for breakfast or as a lunch box snack.

Or Freeze Zucchini for Muffins All Year Long

When you have extra zucchini, shred it and freeze it so you can make these nuggets of joy all year around.

More Muffin Recipes to Try

Zucchini Blueberry muffins are fab but you should also try our Blueberry Leprechaun Spinach Muffins, Double Chocolate Muffins, Saskatoon Berry or Blueberry Muffins, Strawberry Muffins. Yum!

Making Your Blueberry Zucchini Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 3 Tablespoon butter, melted
• 1/4 cup milk
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1 cup grated zucchini
• 1 cup fresh or frozen blueberries

Instructions

Preheat oven to 350 degrees. Prepare muffin tins by spraying cups with cooking spray or lining with paper liners.

In a large bowl, mix flour, sugars, baking soda, cinnamon and salt.

In a small bowl, mix oil, melted butter, milk, egg and vanilla extract.

Stir oil mixture into the flour mixture until just moistened.

Fold in shredded zucchini and blueberries.

Fill prepped muffin cups 2/3 full (will make 12 full size muffins or 24 mini muffins). Bake for 20 – 25 minutes for full size muffins and 12-15 minutes for mini muffins.

Cool for 1 minute in pan and then remove to a cooling rack.

Don’t Forget to Pin for Later!