Blueberry Zucchini Muffins

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.

Blueberry muffins on black wire rack.

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?

  1. Greek yogurt. I use greek yogurt in these muffins. This helps keep them moist even after storing and freezing!
  2. Lemon zest. A little lemon zest in the batter adds a fresh flavor without overpowering the blueberries.
  3. 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.
  4. Easy to freeze. You can whip up a double batch. Eat half now, stash away the rest for a rainy day!
Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

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.
  • 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

Can you use a food processor to grate zucchini?

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.

How long do these muffins stay good?

Blueberry Zucchini Muffins stay good for about 2 days at room temperature.

Can I make this recipe as mini muffins?

Yes, but you will need to reduce the baking time to make mini muffins.

How may muffins does this recipe make?

This recipe yields about 2 dozen blueberry zucchini muffins.

Can I use frozen blueberries instead of fresh?

I don’t recommend using frozen blueberries for these as they tend to contain more moisture and “bleed” color into the muffins.

Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

More Breakfast Recipes

Yield: 24 muffins

Blueberry Zucchini Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!


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


  1. Preheat oven to 425°F. Spray muffin tins with baking spray. Set aside.
  2. In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries.
  3. Fill muffins tins ¾ 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.
  4. Cool 5 minutes, then remove from tins and cool completely.
  5. For the glaze, whisk together the lemon juice and milk with the powdered sugar until smooth. Drizzle over cooled muffins.
  6. Enjoy within a day or two, or freeze for later.


Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 121mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on September 8, 2016

Comments & Reviews

  1. 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!

  2. I’m a bad breakfast eater, also, but this could get me to start eating it! Keep the yummy zucchini recipes coming 🙂

  3. Blueberry zucchini muffins sound delicious and interesting! I love the health factor these muffins have, while also being super yummy 🙂

  4. 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!!!

  5. 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.

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