Growing up, I never thought I’d be sneaking vegetables into my baking. My mom was pretty straightforward with her muffin recipes – blueberries, chocolate chips, or plain. But here I am, looking at my garden’s overflow of zucchini and wondering what to do with it all.
That’s when I discovered that zucchini makes muffins incredibly moist without adding any vegetable taste. Plus, paired with sweet blueberries, these muffins have become my go-to breakfast solution. Even my kids, who usually dodge anything green, gobble these up without realizing they’re eating vegetables.
Why You’ll Love These Blueberry Zucchini Muffins
- Sneaky vegetables – These muffins are a clever way to add extra vegetables into your diet – the zucchini adds moisture while being virtually undetectable in the final product.
- Quick preparation – You can have these muffins mixed and baked in under 45 minutes, perfect for a weekend morning or meal prep for the week ahead.
- Nutritious breakfast option – Packed with zucchini, blueberries, and pecans, these muffins offer a good balance of fruits, vegetables, and healthy fats to start your day.
- Make-ahead friendly – These muffins freeze beautifully and can be stored for quick grab-and-go breakfasts or afternoon snacks throughout the week.
- Basic ingredients – Most of these ingredients are pantry staples, and you can easily swap the blueberries for any other fruit you have on hand.
What Kind of Zucchini Should I Use?
For baking muffins, medium-sized zucchini are your best bet since they’re usually less watery and have tender skin that’s easy to grate. Look for zucchini that are about 6-8 inches long – the really big ones tend to have more seeds and can be a bit too watery for baking. Before grating, there’s no need to peel your zucchini since the skin adds nice flecks of green to your muffins and contains extra nutrients. After grating, you might want to give the zucchini a gentle squeeze in a clean kitchen towel to remove any excess moisture, which will help keep your muffins from getting too wet.
Options for Substitutions
These muffins are pretty forgiving when it comes to swapping ingredients. Here are some helpful substitutions you can try:
- Plain flour: You can use whole wheat flour for a nuttier taste (though muffins may be denser), or gluten-free all-purpose flour blend with 1/2 teaspoon xanthan gum for a gluten-free version.
- Olive oil: Any neutral vegetable oil works great here – try canola, sunflower, or melted coconut oil. You can also use melted butter for a richer taste.
- Milk: Feel free to use any milk you have – almond, soy, oat, or buttermilk all work well. If using buttermilk, add 1/4 teaspoon baking soda.
- Blueberries: Fresh or frozen blueberries both work (no need to thaw if frozen). You could also try raspberries or chopped strawberries.
- Pecans: Any nuts work great – try walnuts, almonds, or even sunflower seeds for a nut-free option.
- Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup mashed banana.
- Zucchini: This is key for moisture, but you could swap with grated carrots or apple – just make sure to squeeze out excess moisture.
Watch Out for These Mistakes While Baking
The biggest challenge when making zucchini muffins is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or paper towels, otherwise your muffins might end up dense and soggy. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated, as too much mixing will lead to tough, chewy muffins. To prevent your blueberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and don’t forget to pat them dry if using frozen ones. For the best texture, fill your muffin cups about 2/3 full – overfilling them can cause the tops to spread instead of dome, and they might stick to the pan.
What to Serve With Blueberry Zucchini Muffins?
These muffins are perfect for breakfast or afternoon tea, and there are lots of tasty ways to serve them! A simple spread of butter while the muffins are still warm lets you enjoy their freshly-baked goodness, while cream cheese or ricotta adds a nice tangy complement to the sweet blueberries. For a complete breakfast spread, pair these muffins with some fresh fruit and yogurt, or serve them alongside your morning coffee or tea. If you’re hosting brunch, try setting out some honey or jam on the side – though honestly, these muffins are so moist and flavorful they’re perfectly delicious on their own!
Storage Instructions
Counter Storage: These muffins stay fresh at room temperature for up to 2 days. Just pop them in an airtight container and line it with paper towels to absorb any extra moisture from the zucchini. The paper towels help keep that nice muffin texture we all love!
Refrigerate: Want them to last longer? Keep these blueberry zucchini muffins in the fridge for up to a week. The cool temperature helps prevent the moisture from the zucchini from making them too soft. Just remember to bring them to room temperature before eating for the best taste.
Freeze: These muffins are perfect for freezing! Once they’re completely cool, wrap them individually in plastic wrap and pop them in a freezer bag. They’ll stay good for up to 3 months. When you’re ready for a muffin, just thaw one overnight in the fridge or on the counter for about an hour.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- 1 1/2 cups plain flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup milk
- 1 egg
- 1 1/2 teaspoons vanilla essence
- 1 cup grated zucchini
- 1/2 cup fresh blueberries
- 1/2 cup chopped pecans
Step 1: Prepare the Oven and Muffin Cups
Begin by preheating your oven to 350 degrees F (175 degrees C).
While the oven is warming up, prepare your muffin pan by greasing 12 muffin cups or lining them with paper liners to prevent sticking and ease removal.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the dry ingredients: flour, white sugar, brown sugar, baking soda, cinnamon, and salt.
Mix these ingredients together thoroughly to ensure an even distribution of baking agents and spices.
Step 3: Whisk and Combine Wet Ingredients
In a separate bowl, whisk together the wet ingredients: olive oil, milk, egg, and vanilla.
Mix until smooth.
Once combined, gently stir the wet ingredients into the dry flour mixture until the batter is just moistened.
Be careful not to overmix to keep the muffins light and tender.
Step 4: Add Zucchini, Blueberries, and Pecans
Fold in the zucchini, blueberries, and pecans into the batter.
Ensure they are evenly distributed throughout the mixture for consistent muffin texture and flavor.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full to allow space for rising.
Step 5: Bake and Cool the Muffins
Place the muffin pan in the preheated oven and bake for 20 to 25 minutes.
You’ll know the muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool on a wire rack.
Enjoy warm or store for later!
