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Blueberry zucchini muffin with walnuts and blueberries

Blueberry Zucchini Muffins

Delicious blueberry muffins filled with fresh grated zucchini are great for breakfast or a quick snack. They are perfect for kids that don't always eat their veggies.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 24 Muffins
Calories 121 kcal


  • 1 cup frozen blueberries
  • 2 cups flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 medium zucchini, grated coarsely or finely
  • 1/2 cup walnuts, chopped


  • Preheat oven to 350°F. Line 2 muffin pans with paper liners.
  • Thaw the blueberries in a bowl in the microwave for 10 seconds at a time until mostly defrosted. Mix with 1/4 cup flour.
  • Mix together remaining 1 3/4 cup flour, baking powder, baking soda, cinnamon, and salt in a medium sized bowl.
  • Cream together butter and sugar in the bowl of an electric mixer. Mix in the eggs one at a time. Add the vanilla and mix. Stir in zucchini. Scrape down sides of bowl as needed.
  • Add in the flour mixture slowly, mixing until just combined. Fold in blueberries and walnuts carefully.
  • Bake until golden brown and a toothpick inserted in the center of the muffins comes out clean, about 25-30 minutes.


These muffins are very moist from the zucchini and blueberries. Be sure to store them in a sealed container in the refrigerator to keep them fresh.
Keyword Muffins