Soft and fluffy Zucchini Blueberry Muffins loaded with fresh berries and drizzled with a sweet glaze are the perfect summer breakfast treat.
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Zucchini Muffins with Blueberries
The end of summer means it's time for zucchini season. Are you cheering at the thought of having too many green veggies to deal with?
We enjoy making healthy dinners with them, but I honestly love baking with zucchini so much more. Some of our favorite things to make are zucchini bundt cake, zucchini bread, or zucchini muffins with blueberries.
Why This Recipe Works
You are going to love how moist zucchini makes these muffins. Shredded zucchini is similar to using applesauce or bananas in baked goods.
It adds a great texture and keeps everything moist and delicious. Zucchini also has a mild flavor, so you can pair it with just about anything.
By adding blueberries, you get the benefits of veggies AND fruits in your breakfast muffins. These blueberry zucchini muffins have plenty of fresh, juicy berries in each one. If you love berries in your muffins, you will love these raspberry white chocolate muffins, too!
Plus, the sugar glaze drizzled on top adds a sweet taste that makes these zucchini muffins completely irresistible.
Key Ingredients
If you are looking for a new and delicious zucchini muffin recipe, this easy one is for you. All you need are a few pantry ingredients, plus a zucchini and some fresh blueberries.
- Sugar - A mixture of granulated sugar and brown sugar sweetens the batter and makes the muffins a little more moist.
- Oil - Using oil in baked goods makes them more moist and gives them a soft, tender texture.
- Buttermilk - Not only does it react with the baking soda to make muffins rise, but it also adds a delicious flavor and soft texture.
- Baking Soda and Baking Powder - The combination of both makes the muffins rise and turn a golden brown color.
- Cake Spice - This blend of spices gives the muffins a warm and slightly spicy taste. You can buy it in some stores or make our homemade cake spice blend.
- Zucchini - One medium-sized zucchini should give you a little more than 1 cup shredded zucchini.
How to Make Zucchini Blueberry Muffins
These zucchini muffins just might be your new favorite way to get your veggies for the day. They are simple to make, and most picky eaters won't even realize they are eating veggies.
- Mix together the oil and sugar in a large bowl, then mix in the eggs and vanilla extract.
- Stir in the baking powder, baking soda, cake spice, and shredded zucchini gently.
- Beat in half the flour and the buttermilk. Toss the fresh blueberries in the remaining flour and stir it in.
- Spoon the batter evenly into 16 muffin holes. Bake until light and fluffy.
- Remove and let cool in the pan for 2-3 minutes, then run a knife gently around the muffin edges and lift them out
- Place on a wire rack and cool completely before storing in an air-tight box.
Storage Recommendations
Store the blueberry zucchini muffins in a tightly sealed container on the counter for 2-3 days.
Tips and Tricks
- Choose firm and shiny zucchini from the store or farmers market. If they sound hollow when you tap on them, move on because these are old.
- Look for medium-sized zucchini. The large ones tend to be drier and not good for baking.
- Most of the time, you will NOT press or squeeze the excess water out of shredded zucchini because this water content is what gives baked goods their moist texture.
- Spray muffin tins with nonstick baking spray and wipe out the excess. Too much leftover spray can make the muffins "slide" down the pan instead of climbing the sides and baking tall.
- Feel free to add lemon zest to the muffin batter before baking. For an even bigger lemon flavor, use lemon juice instead of milk in the glaze.
FAQs
If you coat the blueberries in a light coating of flour, it helps to absorb some of the fruit's moisture and also helps to make the berries "float" in the batter better.
Use a box grater or food processor fitted with a grating disc to shred or grate the zucchini. Feel free to leave the peels on the veggies as you shred them. Most of the fiber and nutrition is in the skin, which tends to "melt" into baked goods, so you won't see much of it.
More Zucchini Recipes
- Chocolate Zucchini Bread Recipe
- Banana Zucchini Cake
- Pineapple Zucchini Bread
- Chocolate Zucchini Donuts
- Best Chocolate Zucchini Cake
- Cherry Zucchini Coffee Cake
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Recipe
Blueberry Zucchini Muffins
Soft and fluffy Blueberry Zucchini Muffins loaded with fresh berries and drizzled with a sweet glaze are the perfect summer breakfast treat.
Ingredients
For the Muffins
- ⅔ cup canola oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup finely shredded zucchini
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 tablespoon cake spice
- 2 ¼ cups all purpose flour
- ½ cup buttermilk
- ¾ cup fresh blueberries
For the Glaze
- ¾ cup powdered sugar
- 4 teaspoons milk
Instructions
- Preheat oven to 400°. Spray a 12 count and 6 count muffin tin with nonstick baking spray. Wipe out the excess spray.
- Mix together the oil and sugar. Add the vanilla and eggs and beat until mixed.
- Stir in the baking powder, baking soda, salt, cake spice, and shredded zucchini.
- Beat in half the flour and the buttermilk. Toss the blueberries with the remaining flour and stir in gently.
- Spoon the batter evenly into the 18 muffin cavities. Bake 15 minutes. Remove and let cool in the pan 2-3 minutes, then gently remove and place on a wire rack.
- Once the muffins are completely cool, whisk together the powdered sugar and milk. Drizzle over the cooled muffins.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 182mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Sandy
These look delicious and I plan to make them. One question though, what is cake spice?? lol
Jocelyn
It is just a blend of different baking spices to make a rich, warm flavor. It can be difficult to find in stores, so here is a link to our homemade blend. https://insidebrucrewlife.com/cake-spice-recipe/ You can also just use 1 teaspoon cinnamon if you want to do that instead. I hope you enjoy the muffins!
Diane D
What is cake spice? I've never heard of that before. The muffins sound great and with zucchini at it's peak now, I'd love to try this.
Jocelyn
Cake spice is just a blend of different baking spices that adds a warm spicy flavor. You can also just use 1 teaspoon cinnamon in place of it, if you don't want to make the spice blend. Here is a link to our homemade blend because it can be hard to find regular stores. https://insidebrucrewlife.com/cake-spice-recipe/ I hope you enjoy the muffins.