Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! No one can resist these sweet freezer friendly muffins.
Love easy muffin recipes? Try our bakery style favorite Blueberry muffin recipe. Award winning, and DELICIOUS. Or these classic zucchini muffins for a go-to fall breakfast.
Why this Recipe Works
The only thing better than a zucchini muffin is a zucchini muffin with blueberries! Wondering why this recipe is the best?
- Greek yogurt. I use greek yogurt in these muffins. This helps keep them moist even after storing and freezing!
- Lemon zest. A little lemon zest in the batter adds a fresh flavor without overpowering the blueberries.
- Can be served with or without glaze. The drizzle of lemon glaze on top adds a delightful finishing touch, but the muffins are moist and sweet enough to enjoy plain too.
- Easy to freeze. You can whip up a double batch. Eat half now, stash away the rest for a rainy day!
Today’s muffin recipe is based off our favorite blueberry zucchini bread. Delicious and easy too.
Ingredient Notes
- Greek yogurt. I used vanilla flavored yogurt. Plain yogurt can be used if you want less sweetness.
- Blueberries. Fresh blueberries are best!
- Lemon. You will need the zest for the muffins and the juice for the glaze.
- Zucchini. Use our guide on how to shred zucchini. Can keep the skin on too!
Tips and Tricks
- Freezing shredded zucchini. Once grated, you can use the zucchini right away OR freeze it for later. I like to grate a ton of zucchini at once when I have abundance from my garden. Then add pull it out to thaw when you’re ready to bake!
- Zesting and juicing lemon. For easy juicing and zesting, microwave your lemon for 10 seconds. Use a microplane grater to remove the zest from the peel. We got lots of tips and tricks in our how to zest a lemon guide!
- How to freeze Blueberry Zucchini Muffins. Let muffins cool completely and drizzle on the glaze (if desired). Transfer muffins to freezer bags and keep frozen for up to 3 months. When ready to eat, thaw on the counter or overnight in the refrigerator.
Recipe FAQs
Yes, you can use a food processor to shred the zucchini. Wash and slice into small enough pieces to fit into the bowl. Be careful not to puree! Stop processing when the zucchini becomes fine shreds.
Blueberry Zucchini Muffins stay good for about 2 days at room temperature.
Yes, but you will need to reduce the baking time to make mini muffins.
This recipe yields about 2 dozen blueberry zucchini muffins.
I don’t recommend using frozen blueberries for these as they tend to contain more moisture and u0022bleedu0022 color into the muffins.
More Breakfast Recipes
- Lemon Poppy Seed Zucchini Muffins
- Banana Muffins
- Waffle Recipe
- Pumpkin Muffins with a Maple Glaze
- Banana Bread Recipe
- Chocolate Zucchini Muffins
Favorite Muffin Recipes
See all Muffins recipes
Blueberry Zucchini Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup shredded zucchini
- ½ cup vanilla greek yogurt
- ⅓ cup unsalted butter melted
- 1 large egg
- 1 lemon zested
- ¾ cup fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 Tablespoon milk
Instructions
- Preheat oven to 425°F. Spray muffin tins with baking spray. Set aside.
- In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries.
- Fill muffins tins 3/4 full and bake for 5 minutes at 425, then reduce heat to 350°F (keeping the muffins in the oven still) and bake an additional 18-20 minutes, until lightly browned.
- Cool 5 minutes, then remove from tins and cool completely.
- For the glaze, whisk together the lemon juice and milk with the powdered sugar until smooth. Drizzle over cooled muffins.
- Enjoy within a day or two, or freeze for later.
Notes
- Use our guide on how to shred zucchini.
- Freezing shredded zucchini. Once grated, you can use the zucchini right away OR freeze it for later. I like to grate a ton of zucchini at once when I have abundance from my garden. Then add pull it out to thaw when you’re ready to bake!
- Zesting and juicing lemon. For easy juicing and zesting, microwave your lemon for 10 seconds. Use a microplane grater to remove the zest from the peel.
- How to freeze Blueberry Zucchini Muffins. Let muffins cool completely and drizzle on the glaze (if desired). Transfer muffins to freezer bags and keep frozen for up to 3 months. When ready to eat, thaw on the counter or overnight in the refrigerator.
Nutrition
The best ever zucchini muffins get even better with the addition of juicy berries! Make a batch of Blueberry Zucchini Muffins today and enjoy easy breakfast treats all week long.
Just made these tonight… followed the recipe exactly and mmmmmm perfection! Thank you!!
Ur muffin recipes are awsome ????Keep it up everyone I try is a hit
Oh thank you 🙂
the combination of juicy berries and zucchini is so great
Blueberry and zucchini!?! I don’t know why I hadn’t considered that combo before!
Your mornings sound so nice and chill. I am quite jealous. 🙂
You can count these are super healthy with all those fruit and veggie servings. Yay for you!
I’m a bad breakfast eater, also, but this could get me to start eating it! Keep the yummy zucchini recipes coming 🙂
Blueberry zucchini muffins sound delicious and interesting! I love the health factor these muffins have, while also being super yummy 🙂
I usually am so bad about getting breakfast before noon. Although this week I started this no sugar thing (which BTW) and I’m trying to input all my food into my fitness pal app. So far, I am three for three for eating all my meals and not cheating on my intake! I totally say these muffins are health food…all I see are veggies and fruit!!!
Actually, now studies show that there’s no reason to eat breakfast and that fasting is good for you. I’m not a breakfast eater either.
If these were sitting on my kitchen counter, I’d have no problem eating breakfast every day!