Zucchini Blueberry Muffins
Brighten up your morning routine with these moist and tender Zucchini Blueberry Muffins—a delightful combination of garden-fresh zucchini and juicy blueberries, perfectly sweetened with a touch of brown sugar and cinnamon. This easy, one-bowl recipe is ready in under 35 minutes, making it an ideal choice for busy mornings or wholesome snacking. The shredded zucchini keeps these muffins irresistibly moist, while the bursts of fresh blueberries add a natural sweetness in every bite. Plus, it’s a delicious way to sneak some veggies into your baked goods without anyone noticing! Serve these muffins warm or at room temperature for a crowd-pleasing treat that’s perfect for breakfast, brunch, or a grab-and-go midday pick-me-up.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 2 Eggs
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Zucchini, shredded
- 1 cup Blueberries
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, and milk, and mix until well combined.
Gradually add the wet mixture to the dry ingredients. Stir until just combined, being careful not to overmix.
Fold in the shredded zucchini gently, ensuring it is evenly distributed in the batter.
Add the blueberries to the batter and fold them in gently to avoid them bursting.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your delicious Zucchini Blueberry Muffins!
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 405.1 g | 147% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 208.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 264 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
