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Healthy Blueberry Zucchini Cornbread Muffins

Healthy Zucchini Cornbread Muffins bursting with fresh blueberries. Naturally sweetened with a touch of maple syrup and deliciously moist.

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

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My mom used to grow zucchini in her garden in Minnesota. She was the type of nonchalant gardener who allowed the zucchini to grow large enough to become the size of your arm. I actually never minded when the zucchini got that big because then I could stuff it with goodness and make batches upon batches of baked goodies.

Sadly I’m no longer as close to my mom since she lives in Minnesota (soon Utah!). This year I wasn’t expecting to get any free zucchini and figured I’d have to pick some up at the local’s farmer’s market. Turns out that Tony’s mom grew zucchini in her garden and so she kindly has been supplying me with all the zucchini I could ever dream of. I still have three left and have already baked three batches of muffins and two loaves of bread. Perhaps it’s time for a little something savory? Oh la la.

zucchini cornbread muffins with blueberries

These blueberry cornbread muffins have been on my mind forever. I LOVE cornbread muffins and could eat them any time of day (or year). They’re my weakness, especially when all buttered up and warm.

This time I thought that I would create a slightly sweet breakfast version that was nutritious, bursting with fresh blueberries plus a hint of maple and vanilla.

zucchini cornbread muffins with blueberries

The secret to keeping them moist without using major amounts of butter/oil: Zucchini, of course! Zucchini allows you to reduce the amount of oil and/or butter in recipes without sacrificing flavor; it also adds vitamin C and plenty of antioxidants. WHOO HOO.

A note on the zucchini: You should squeeze your zucchini with a paper towel of excess moisture.

What you should know about whole wheat flour: It’s no secret that I love to bake with whole wheat flour. HOWEVER I always use whole wheat pastry flour or a white whole wheat flour. They have equal nutritional benefits, they’re just a little bit of finer consistency which means you’ll get a lighter, fluffier muffin. You can use it in bread, muffins, cakes, cookies, etc.

Almond Breeze Almondmilk: I used Almond Breeze in this recipe. I think next time I might try using the Almond Breeze Almondmilk Coconutmilk version to add a hint of coconut flavor. Yummmm.

zucchini cornbread muffins with blueberries

I can’t wait for you to bake up a batch. Let me know if you do by tagging #ambitiouskitchen on Instagram or posting a photo to my Facebook page. I’ve said it before and I’ll say it again, I LOVE seeing your AK creations!

Still looking for my zucchini recipes? Check out my Pinterest board devoted to all things zucchini!

collage of zucchini cornbread muffins with blueberries

Healthy Blueberry Zucchini Cornbread Muffins

5 from 4 votes
zucchini cornbread muffins with blueberries
Course Breakfast, Snack
Keyword zucchini cornbread muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 15

Healthy Zucchini Cornbread Muffins bursting with fresh blueberries. Naturally sweetened with a touch of maple syrup and deliciously moist.


  • 3/4 cups yellow cornmeal
  • 1 1/3 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1 egg, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pure maple syrup (honey will also work)
  • 1 cup Almond Breeze Almondmilk Unsweetened Vanilla
  • 2 tablespoons melted coconut oil
  • 1 heaping cup fresh or frozen blueberries


  1. Preheat oven to 400 degrees F. Grease two 12 cup muffin tins with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.
  2. In a medium bowl, whisk flour, cornmeal, baking powder and salt together. In a separate large bowl, stir together zucchini, egg, almondmilk, maple syrup, vanilla and coconut oil. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.
  3. Divide batter into greased muffin cups (you should fill about 15), filling them 3/4 full. Alternatively you could bake 12 and bake the remaining batter once the first batch is finished (only if you do not have two muffin tins).

  4. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.

Recipe Notes

You can use olive oil, butter, or canola oil in place of the coconut oil if you prefer.

If your zucchini is extra moist (full of water), you may need to squeeze out the excess liquid with a paper towel. I didn't have to but sometimes zucchini can get watery. Use your best judgement.

Instead of whole wheat pastry flour, you can use white whole wheat flour. You could also try regular whole wheat flour but the muffins may become dense.

I have not tested a gluten free version of these.

Servings: 15 muffins
Serving size: 1
Calories: 111kcal
Fat: 2.8g
Carbohydrates: 19.4g
Fiber: 2.5g
Sugar: 5.9g
Protein: 2.2g

Blue Diamond Almond MilkThis post is sponsored by Blue Diamond Almond Breeze. All text and opinions are my own; I love baking with their almondmilk! Thanks for continuing to support AK and the brands that help make this site possible.

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