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
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!
Good Morning Healthy Blueberry Zucchini Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly, too!
- 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
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.
See the full post for tips, tricks & freezing instructions.
To make vegan: Use a flax egg instead of a regular egg.
To make gluten free: I recommend subbing all purpose gluten free flour, chickpea flour or oat flour. Please note that I haven’t tested them with a gluten free sub, so can’t be certain they will work.
Out of applesauce? I think 1 mashed banana would work well.
Servings: 12 muffins
Serving size: 1 muffin
Recipe originally published August 2015, republished April 2020, republished August 2022, and republished with new photos April 6th, 2023.