Are you ready for yet another amazing Ambitious Kitchen muffin recipe? I just can’t stop.
These healthy blueberry zucchini muffins were originally published back in 2015 and I still can’t get over how much I adore them. To be honest, I completely forgot they were on the site until I noticed a few of you making them and leaving comments about how much you adored the recipe.
Since then, I’ve shared these a couple of times because they’re just SO DANG GOOD.
As you probably know by now, I love baking with zucchini (check out all my zucchini recipes!) Typically the zucchini provides enough moisture to cut most excess fat in half and add extra fiber and nutrition. ME LIKEY. When I first made these years ago I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!) so you know these are a must-make.
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Ingredients in blueberry zucchini muffins
These healthy blueberry zucchini muffins are pure gold among muffins. They’re perfectly moist, naturally sweetened, and of course, pack sneaky veggies! Here’s what you’ll need to make them:
- Flour: the base of these muffins is made with whole wheat pastry flour. You can use white whole wheat flour as well!
- Zucchini: shredded zucchini adds moisture to these amazing muffins and a sneaky veggie! Make sure to squeeze it of excess moisture before you add it to the batter.
- Sweetener: we’re naturally sweetening these muffins with pure maple syrup. You’ll also add cinnamon, vanilla extract and almond extract for the perfect flavor boost.
- Baking staples: you’ll need baking soda and salt to help them bake up properly.
- For moisture: we’re also adding a little olive oil, applesauce and almond milk so that the muffins are perfectly moist.
- Egg: you’ll need 1 egg to hold these babies together.
- Blueberries: for bursts of blueberry flavor in every bite!
Recommended ingredient swaps
As always, I recommend sticking with the recipe the best that you can so that it turns out perfectly every time. Here’s what I can suggest trying for these muffins:
- To make vegan: feel free to try swapping the regular egg for a flax egg — learn how to make one here! I haven’t tested this, so let me know if you do.
- To make gluten free: I’d suggest trying out an all purpose gluten free flour, chickpea flour or oat flour to make gluten free blueberry zucchini muffins. Learn how to make oat flour here. I haven’t tried it, but please report back if you do.
- For the applesauce: I think 1 mashed ripe banana would also work in place of the applesauce. Alternatively, you could use my homemade apple butter!
Customize your blueberry zucchini muffins
Have fun adding your fav mix-ins and toppings! I suggest:
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- Orange or lemon zest for a citrus twist
- Poppy seeds for crunch
- A yummy lemon glaze like in this recipe
- A drizzle of homemade nut butter on top
Using frozen blueberries?
I recommend thawing the blueberries and draining off the excess liquid so that they don’t add extra liquid to your batter. You can then toss them in a little bit of flour before adding them to the batter so that they don’t dye your muffins blue!
How to make blueberry zucchini muffins
- Prep your pan. Preheat your oven to 350 degrees F, line a 12 cup muffin pan with muffin liners, and spray the insides of the liners. This guarantees that the muffins will not stick to the liners or the pan.
- Mix the dry ingredients. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- Make the batter. In a separate medium bowl, mix all of the wet ingredients together until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
- Divide & bake. Evenly distribute batter among muffin tins, filling about 3/4 of the way full, and bake them up. Let them cool on a wire rack, and then enjoy!
Don’t forget these tips when baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Freezer-friendly blueberry zucchini muffins
Yes, these healthy blueberry zucchini muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
More zucchini baked goods to try
- Healthy Marbled Chocolate Zucchini Banana Bread
- Double Zucchini Chocolate Chip Muffins
- Healthy Zucchini Brownies
- Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)
- Healthy Zucchini Bread
Get all of my zucchini recipes here, and all of my muffin recipes here!
I hope you love these healthy blueberry zucchini muffins! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Good Morning Healthy Blueberry Zucchini Muffins
Ingredients
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- 1/2 cup pure maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil (or sub melted butter)
- 1/3 cup unsweetened applesauce (or apple butter)
- 1 egg
- 1/4 cup unsweetened almond milk (any milk will work)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.
- In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
- Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Â Eat Love Eats
Recipe originally published August 2015, republished April 2020, republished August 2022, and republished with new photos April 6th, 2023.
Love these muffins! Sometimes I add 3/4 scoop of Truvani vanilla protein powder for a little extra protein and no one knows the difference.
Perfect! Glad they’re a favorite!
Not rating the recipe – rating the instructions Why would you write 20 minutes cook time at the top, and then in the instructions 22 to 30 minutes?????
Now I’m gonna be late to pick up the kids, thanks.
My apologies – thank you for the catch! I’ve updated the recipe timing to add a couple more minutes.
I’ve been making these for years, and they are great. They also freeze well. I sometimes substitute chocolate chips for blueberries, and it works really well.
Love that! Such a great breakfast or snack 🙂
So good!
DEEELISH; dangerously so for this keto mama as these are healthy BUT not keto lol…followed as is except didn’t have blueberries and used blackberries, cut into thirds tossed in tiny bit of flour. Chef’s kiss and thank you!
Great idea to use blackberries! Glad you loved them!
Greetings Monique from Sydney Australia. I just wanted to say thank you so very much for these delicious muffins! They were so yummy and I had the pleasure of giving some away as a thank you to people around me. I just enjoyed three of them for my breakfast drizzled with hazelnut butter and almond butter.😊
Absolutely! So glad you loved them!
Fabulous recipe. How do I store these?
I’d recommend keeping them at room temperature in an airtight container for no longer than 1 day, then storing them in the fridge. Otherwise, check out the full post for freezing instructions!
Positively amazing! Made for the first time today. As soon as they were cool I knocked out two of them! I used 1 c of the WW pastry flour and 1/2 cup AP flour. I didn’t have applesauce so I used one very ripe banana and a little greek yogurt (to round out the 1/3 cup). Pecans for fun. Thanks for creating delicious recipies for us to enjoy!
Perfect! Love the addition of pecans 🙂 So happy you loved these!
This was delicious! So moist and flavourful. I added a couple extra tablespoons of coconut sugar because I have a big sweet tooth, and baked it as a loaf cake, and it came out perfect.
Perfect! So glad you enjoyed!
Wow, these were really easy to make and they taste great. If you have extra zucchini that you don’t know what to do with this is a fantastic recipe. They aren’t overly sweet like most muffins but the maple syrup and fresh blueberries give a nice amount of sweetness. They are very moist and I don’t think they have an overpowering zucchini flavor in a good way. If you want to make healthy muffins, definitely make these!
Such a great breakfast or snack! Glad you enjoyed 🙂
I tried to sign up for the printable zucchini recipe download. Way too many pages to navigate!!!
My muffins turned out exactly like the pictures. They’ re super moist and delicious, my whole family loves them. However, I only was able to make 9 muffins instead of 12. They make such a wholesome and nutritious breakfast. Would definitely make these again!
So happy to hear that! Such a great snack or breakfast 🙂
I love this recipe. I have been making it on repeat with GF flour and it turns out great. I used cloud-9 GF flour with great results. I was buying a GF zucchini blueberry muffin from Costco and these are much better. I like that they are low sugar, low oil and low calorie. Thank you for this recipe
Perfect! So glad you love them!
I’d love to make these for my 8 month old! Do you think these would work if I omit the maple syrup?
Hmm you might need to replace it with a bit more wet ingredient – you could try adding more applesauce?
Where is the recipe?? Cant find it here, so frustrating!!
Hi! Feel free to scroll to the bottom of the post for the full recipe, or click “Jump to Recipe” at the top of the post.
Love this recipe! Super simple and I always have all the ingredients on hand. We grew a ton of zucchini this summer and this is my favorite way to use it up!
One of my fav ways to use zucchini, too! Glad you loved these!
Muffins came out deflated and mushy on the inside? What did I do wrong, is there a way to share a photo?
So strange! Did you measure the flour using the spoon and level method here? Feel free to share a photo in our Facebook Group.
I made a GF version with 1/2 cup all-purpose GF flour, 1/2 cup almond flour, and 1/2 cup oat flour. I didn’t have almond extract, so I put in some lemon zest. They came out delicious!
Perfect! I’m glad those swaps worked out well!
These are great with half cob chips and half blueberries!
Perfect!!
Delicious and healthy! Even my picky boys ate them and loved them. Followed the recipe exactly.
So happy to hear that!
I made a gf version of these for family with celiac – I did about 1/3 each oat, gf 1:1, and buckwheat flour.
After I grated my zucchini and mixed my dry ingredients, I realized I was out of applesauce. The best substitute I had on hand was Greek yogurt.
These turned out great – light, fluffy, flavorful. I’ll easily trick my zucchini-hating dad into eating them. Thank you!
Perfect! I’m glad those swaps worked out well 🙂
I LOVE THIS RECIPE! These turned out SO good. I subbed out regular flour with the Pillsbury Gluten Free Flour and the swap worked just fine. Will definitely be making these again!
Perfect! I’m glad that swap worked out well!
I absolutely love these muffins. I also add in a tablespoon of chia seeds for extra protein. These are way healthier than store bought blueberry muffins.
Perfect! Glad you loved them!
I made these with zucchini from my garden and fresh picked blueberries. I didn’t have applesauce so I added 1/2 banana. These are another huge hit!! I absolutely love your recipes!!
Amazing! So glad you loved them!
Delicious, they are just sweet enough and are light and fluffy!
So good!!
I made these with oat flour and sugar free maple syrup. I can’t stop eating them! They are SOOOO good!! 😊
So glad those swaps worked out well!
These have a good taste, and I like all the healthy ingredients, but mine turned out dry. I used whole wheat pastry flour and followed the rest of the ingredients exactly. I baked them for 22 min, and they were done. I also wish they were a little sweeter, next time I will add dark chocolate chips.
Sorry to hear that! They should be perfectly moist with the milk, applesauce, and zucchini. Were you sure to measure 1 cup of zucchini?