Easy Blueberry Zucchini Muffins are bursting with blueberries and zucchini, making them a moist and delicious treat that are sure to become a family favourite.
These easy-to-make muffins are made in one bowl. This means easier clean-up! And the addition of zucchini in the muffins is a great way to sneak in some vegetables!
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Ingredients For Blueberry Zucchini Muffins
These muffins have a total of ten ingredients.
- Blueberries. Fresh or frozen blueberries can be used in this recipe. Or even a combination of the two. If using frozen blueberries, don’t thaw them first.
- Zucchini. Fresh, shredded zucchini adds moisture to these muffins.
- Flour. All-purpose flour is used to make this recipe.
- Baking Powder. The batter doesn’t contain acid so baking powder is used as the leavening agent.
- Sugar. White granulated sugar gives these muffins the sweetness they need to balance out the flavours.
- Cinnamon. Ground cinnamon complements the zucchini and blueberries.
- Vegetable Oil. Every recipe needs a fat and this one uses vegetable oil.
- Milk. Whole or 2% milk is what I usually use but any milk will work in this recipe.
- Vanilla Extract.
- Eggs.
Substitutions and Add-ins
There are a few substitutions that can be made when making this recipe.
- The milk can be replaced with milk alternatives like almond milk or cashew milk. The overall flavour will change slightly but nut milks are great if you are looking for a lactose or dairy-free muffin.
- Butter can be used instead of oil in the batter. Melt the butter and allow it to cool before adding it to the batter.
- Gluten-free flour can also be used in place of the all-purpose flour.
Add-ins for this recipe:
- Top these muffins with coarse sugar before baking for a sweeter muffin.
- Slivered almonds can be added on top of the muffins before baking to add crunch.
- Chopped walnuts are a great addition to the batter.
How To Make These Muffins
Making these muffins is easy because they are made in one bowl which means easy clean up. There are a few ways to bake these muffins as well.
- In a traditional muffin pan which will yield 12 muffins.
- A larger 6-tin muffin pan can also be used to make double-sized muffins. These will take an additional 5-7 minutes to make.
- A brownie pan. This is our favourite way to make muffins. The results are square muffins with crispier edges. Using this pan, the batter will make 6 muffins.
How To Serve Easy Blueberry Zucchini Muffins
These muffins can be served as a snack on their own. Or they can be part of a breakfast.
We like to take these muffins on road trips and camping trips. They make a great quick snack.
Storing Blueberry Zucchini Muffins
After cooling, these muffins can be stored at room temperature in an air-tight container for up to 3 days.
Alternatively, muffins can also be frozen for up to 2 months. Wrap the muffins in plastic wrap in a freezer bag or air-tight container before freezing. This makes it easier to take out single servings.
Easy Blueberry Zucchini Muffins
Ingredients
- 1 egg
- ½ cup vegetable oil
- ¼ cup milk
- 1 Tbsp vanilla extract
- ¾ cups white sugar
- 1½ cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 cup shredded zucchini
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375℉ and line a muffin pan with muffin papers or grease the cups.
- In a large bowl, whisk together egg, oil, milk, and vanilla extract.
- Stir in sugar until well blended.
- Add flour, cinnamon, and baking powder. Stir until almost combined.
- Fold in zucchini and blueberries.
- Fill muffin pan evenly with batter, about ¼-⅓ cup of batter per section.
- Bake for 20-22 minutes or until just baked through.
- Allow to cool in pan for 3-4 minutes before removing to a cooling rack.
- Serve warm or at room temperature.
- Store in an air-tight container for up to 3 days.
