Blueberry Zucchini Muffins

Blueberry zucchini muffins are naturally sweet, moist and filled with juicy berries and warm spice. They’re great for breakfast or to grab as a convenient snack.

You might also like double chocolate pecan blondies, white chocolate cranberry scones, blueberry cheesecake ice cream, and strawberry lemonade.

Why You’ll Love It

Naturally sweetened: Made with honey and applesauce instead of refined sugar.
Moist texture: Zucchini keeps the crumb soft and tender.
Quick to make: No mixer needed and ready in under an hour.
Flavorful and light: Cinnamon, vanilla and almond make every bite pop.

Blueberry Zucchini Muffins Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All purpose flour: Forms the structure of the muffins.
Baking soda: Helps them rise and stay fluffy.
Cinnamon: Adds warm flavor that pairs beautifully with fruit.
Zucchini: Keeps the muffins moist and adds nutrients without changing the flavor.
Honey: Naturally sweetens the muffins.
Vanilla extract: Enhances sweetness and depth.
Almond extract: Adds a light, nutty undertone.
Olive oil: Provides moisture and richness.
Applesauce: Adds natural sweetness and softness.
Egg: Helps bind everything together.
Milk: Lightens the batter and helps with texture.
Blueberries: Add bursts of juicy sweetness and a pop of color.

How to Make Zucchini and Blueberry Muffins

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine dry ingredients: Whisk flour, baking soda, cinnamon and salt in a large bowl.
Mix wet ingredients: In another bowl, stir together zucchini, honey, vanilla, almond extract, olive oil, applesauce, egg and milk.
Combine wet and dry: Add the wet ingredients to the dry and stir just until combined.
Add blueberries: Gently fold in the fresh berries.
Portion the batter: Divide into muffin cups, filling them about three-quarters full.
Bake: Bake until a toothpick comes out clean.
Cool: Let cool on a wire rack before serving.

Substitutions and Variations

Gluten free: Use a 1:1 gluten free flour blend.
Dairy free: Replace milk with almond milk or oat milk.
Add-ins: Add chopped walnuts or flaxseed for extra texture and nutrition.
Swap fruit: Use raspberries or chopped strawberries instead of blueberries.

Serving Suggestions

With brunch: Enjoy these as a sweet treat with your breakfast tacos, biscuit breakfast sandwiches or fried egg sandwiches and crispy fried bacon.
With a drink: Serve them with an iced white chocolate mocha or pineapple mango smoothie.

How to Store Blueberry Zucchini Muffins

Store: Keep the cooked blueberry zucchini muffins in an airtight container in one layer. They will last for up to 3 days on the countertop. If you aren’t going to eat them by then they will keep about a week refrigerated.
Freeze: Freeze the muffins in a single layer on a baking sheet, then put them in a large resealable freezer bag.
Thaw: Defrost in the fridge overnight.
Reheat: Warm them back up in the oven or air fryer (or serve cold).