Easy and delicious blueberry zucchini muffins, with a touch of lemon zest. A great morning muffin that can be made with fresh or frozen blueberries.
Zucchini makes a great addition to muffins, ensuring they are always moist and flavourful. These blueberry zucchini muffins have a bit of lemon zest added, for a bright flavour and a perfect combination with the plump blueberries.
These muffins are made without butter, sour cream or yogurt, so I never have to worry if I have all the ingredients on hand. These simply pantry muffins are also a great use for extra zucchini!
Ingredients and Substitutions
Zucchini – shred the zucchini with a box grater. No need to peel. Don’t squeeze or drain the zucchini before using.
Blueberries – you can use either fresh or frozen blueberries. If using frozen blueberries, no need to thaw. Use from frozen. Allow a few extra minutes of baking time for frozen blueberries.
Lemon Zest – I love the bright flavour lemon zest brings to these muffins, but it is completely optional and you can omit if you prefer or don’t have lemons on hand.
- Mix together the wet ingredients and shredded zucchini.
- Whisk together the dry ingredients.
- Add the wet ingredients to the dry ingredients.
- Stir just until barely combined.
- Add the fresh or frozen blueberries to the batter. (Note: I made a 1/2X batch recipe here, which made 8 muffins. The 1X recipe will make about 16 muffins).
- You don’t need to line the muffin cups with paper liners, but you can if you like.
- If making a 1/2X batch of muffins (to make 8 muffins), you will end up with a 1/2 egg measurement. To get 1/2 egg, break an egg into a small cup, stir together and use 1/2 of it.
- Be sure not to over-mix the batter after mixing together the wet and dry ingredients. Mix just until combined and no flour is visible.
- The muffins are tender when hot, so be sure to let them sit in the muffin tin for 5-10 minutes before transferring to a cooling rack to cool completely.
Swap the lemon zest for orange zest or lime zest, for more great flavour combinations!
Storing and Freezing
Get the Recipe: Blueberry Zucchini Muffins
- 3 large eggs, lightly beaten
- 1 cup vegetable oil, or canola, sunflower oil etc.
- 2 teaspoons vanilla extract
- 1 cup white granulated sugar
- 2 teaspoons lemon zest
- 2 cups zucchini, unpeeled and shredded (don't drain or squeeze dry)
- 3 cups all purpose flour, spooned and levelled
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups blueberries, fresh or frozen
- Preheat oven to 425F (regular bake setting/not fan assisted). Grease or line 16 muffin cups with paper liners. Set aside. (Full recipe makes 14-16 muffins. For fewer muffins, a half recipe makes 7-8 muffins. Use the "1/2X button above to adjust ingredients.)
- In a medium bowl, stir together the eggs, oil, vanilla, white sugar and zucchini. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the egg mixture to the flour mixture all at one and using a spoon, stir just until most of the flour is incorporated. Add the blueberries and stir in just until there is no flour visible. Don't over-mix.
- Use a scoop to scoop the batter into the prepared muffin cups.
- Bake muffins for 5 minutes at 400F, then reduce oven to 350F and bake for an additional 20-25 minutes or until the muffins are golden and test clean with a cake tester. *Allow extra time if using frozen blueberries.
- Cool muffins in pan 5-10 minutes, then remove to wire cooling rack to cool completely.
- Once cooled, store in an airtight container for 2-3 days or freeze up to 3 months for longer storage.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!