Zucchini Blueberry Muffins

Zucchini Blueberry Muffins. Must try these!

I know, I know – I already posted a zucchini muffin recipe this summer (Chocolate Cherry Zucchini Muffins), but these zucchini blueberry muffins were too good not to share. And I figure there are a lot of you with an overabundance of zucchini right now who would be grateful for finding a new and delicious way of using them up.

Zucchini Blueberry Muffins

I got my weekly produce delivery from fresh2u.ca with gorgeous plump blueberries and luscious zucchini just begging to be baked into muffins.  Conveniently, there was a recipe in my delivery for zucchini blueberry bread. So I tweaked the recipe a little and made the most scrumptious muffins for lunch that day.

Zucchini Blueberry Muffins...with Spongebob liners!

Do you like my SpongeBob baking cups? (affiliate link) They were left over from Bennett’s birthday party last year and were the only baking cups I had left. Maybe I should always buy those kind of baking cups, because they certainly made the muffins more appealing to the kids. I forgot to pull out my camera when we were eating the muffins, so I don’t have any cute “Whine Critic” photos (sorry!), but trust me, they loved these muffins.

Zucchini Blueberry Muffins

Even if you don’t like zucchini, I think you’ll like these muffins, because they’re bursting with flavor from the blueberries. The zucchini provides moisture, but doesn’t taste like anything when baked into the muffins. I hope you’ll try them and tell me what you think.


Zucchini Blueberry Muffins

Zucchini Blueberry Muffins


  • 1 pint blueberries
  • 3 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 tsp vanilla extract
  • 1 cup sugar
  • 1/2 cup Splenda (or other sweetener of your choice)
  • 2 cups shredded zucchini
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 3 tbsp. ground flax seed
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp. cinnamon


  1. Preheat oven to 350F, then grease or line a 12-tin muffin pan.
  2. In a large bowl, beat together eggs, oil, applesauce, vanilla, sugar and sweetener.
  3. Fold in the zucchini.
  4. In another bowl, combine flours, flax, salt, baking powder, baking soda and cinnamon.
  5. Add dry ingredients to the wet mixture and stir until just combined.
  6. Fold in the blueberries.
  7. Divide batter evenly among the muffin tins and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.


Zucchini Blueberry Muffins


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

Connect with us

Subscribe to Weekly Email Updates

You’ll get 2 Free Meal Planning Guides for signing up!

Popular Posts

Kale, Broccoli & Bacon Rotini

Cheesy Mexican Rice and Beans

Spinach and Pesto Tortellini

Skillet Lasagna

Sushi Night!

Got the Leftover Blahs? Check out our “Making Over Left Overs” (MOLO) series: