Delicious blueberry zucchini muffins filled with fresh grated zucchini are great for breakfast. Even your pickiest eater will enjoy these muffins. I originally made these as bread, but the blueberries make the bread look unpleasant. So, I figured in a muffin you wouldn’t be cutting them open and examining them. I don’t know about your kids, but mine like to over-examine their food and decide they do not like it before they even try it.
When grating the zucchini, you can choose how finely you want to grate it. For my blueberry zucchini muffins I wanted to grate it finely so it didn’t look like there were huge chunks of zucchini in them. I used the small side of my box grater, but it would work just as well with coarsely grated zucchini.
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.
Mixing The Muffins
I like to use frozen blueberries because they are frozen when the blueberries are the ripest. Just put the frozen blueberries in a bowl and set them out on the counter to thaw or speed it up with a few seconds in the microwave. Toss the thawed blueberries with some flour to coat them and prevent the batter from turning blue.
Mix together your dry ingredients so it all gets evenly incorporated into the muffin batter when it is added without having to do extra mixing. Cream together the butter and sugar until light and fluffy. Add vanilla for added flavor and stir in that grated zucchini. I like to add the flour mixture slowly in 2-3 additions and mix until just combined.
Be sure to carefully stir in the blueberries and walnuts so you don’t end up breaking the blueberries. When scooping the batter into the muffin tins, try to distribute the blueberries evenly so you don’t end up with any muffins that don’t have blueberries.
Here Are Some Other Zucchini Recipes You Might Love
Chocolate Coconut Zucchini Bread – Deliciously chocolatey zucchini bread.
Parmesan Zucchini Spears – Long sliced zucchini roasted with parmesan cheese.
Three Veggie Penne With Basil Pesto – A hearty meatless pesto pasta dish with zucchini, asparagus, and green beans.
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Blueberry Zucchini Muffins
- 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.