Easy Blueberry Zucchini Muffins

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.

Square Blueberry Zucchini Muffins

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.

Square Blueberry Zucchini Muffins

Easy Blueberry Zucchini Muffins

Easy Blueberry Zucchini Muffins are bursting with blueberries and zucchini, making them a moist and delicious treat.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Muffins
Servings 12 muffins


  • 1 egg
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 Tbsp vanilla extract
  • ¾ cups white sugar
  • cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 cup shredded zucchini
  • 1 cup fresh or frozen blueberries


  • 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.
Keyword blueberries, muffins, zucchini

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