Zucchini Blueberry Muffins

If you have a garden, or a neighbor with a garden, or an acquaintance with a garden, you’re likely overrun with a bumper crop of zucchini during the summer. And after loaves of zucchini bread, batches of zucchini fritters and pots of pickled zucchini, you probably still have a pound or two to get through. After all, these plants frequently produce between 6 and 10 pounds of fruit in a season—and really exceptional plants can get closer to 20!

That’s why finding new ways to use up zucchini (especially kid-friendly ones) is always top of mind. Thankfully, these zucchini blueberry muffins are just the ticket. Moist and tender with the perfect amount of sweetness, these zucchini muffins are perfect for a quick breakfast on the go, in a packed lunch for day camp, or as a snack with a glass of sweet tea in the afternoon. Plus, they freeze well, so you can enjoy this zucchini dessert all year long.

If none of your acquaintances know how to grow zucchini, no worries; zucchini and blueberries can be found in nearly every grocery store, making these muffins a perfect anytime treat. Note that the recipe makes six muffins, so if you want an even dozen, you’ll need to double it.

Ingredients for Zucchini Blueberry Muffins

• Flour: To measure out flour for baking recipes, spoon it gently into your measuring cup, then level it off with something flat, like the back of a butter knife. You’ll use all-purpose flour to make this recipe.
• Sugar: Using 1/2 cup of sugar will sweeten these muffins without turning them into cupcakes. Sticking with granulated sugar lets the flavor of the blueberries shine.
• Baking powder and baking soda: This recipe uses both baking powder and baking soda in small amounts. If you haven’t done so recently, check the expiration dates on both containers. Expired leavening agents are one common culprit when baked goods don’t rise properly.
• Salt: Even though this recipe leans sweet, the pinch of salt rounds out all the flavors and makes them shine.
• Cinnamon: Regardless of which type of cinnamon you use, it will add a warm, cozy quality to the finished muffins.
• Egg: If you forget to pull your large egg out of the fridge 30 minutes in advance, gently place it in a bowl of warm (not hot!) water for around five minutes.
• Canola oil: Thanks to its neutral flavor, canola oil doesn’t compete with the other ingredients in the muffins. Other mild oils like sunflower and grapeseed would also work.
• Zucchini: If you don’t find green-skinned zucchini at the market, yellow squash is a perfect substitute. Some zucchini recipes call for the shreds to be pressed or patted to eliminate moisture, but in this recipe, the squash’s high water content is part of what you’re looking for.
• Blueberries: Fresh berries will give you the best flavor and texture. If you need to use frozen berries, add them straight from the freezer to minimize weeping. If you do use frozen, the muffins may need an extra few minutes in the oven.

Directions

Step 1: Prep the pan

Preheat the oven to 350°F. Coat six muffin cups with cooking spray, or use paper liners. Set the pan aside.

Step 2: Mix up the batter

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a second bowl, beat the egg and oil. Stir the wet ingredients into the dry ingredients until the batter is just moistened. Fold in the zucchini and blueberries.

Editor’s Tip: Tossing the blueberries with a teaspoon of flour can help prevent them from sinking to the bottom of the muffins as they bake.

Step 3: Bake the muffins

Fill each muffin cup three-quarters full. Bake them for 22 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let them cool for five minutes before removing them from the pan and transferring them to a wire rack.

Editor’s Tip: If your oven has hot spots, try rotating the pan after the first 15 minutes of baking.

Zucchini Blueberry Muffins Variations

• Add a crumble topping: Give these muffins a coffeecake vibe with a crumbly streusel topping. You could also combine oats, butter, sugar and a dash of homemade pumpkin pie spice. The topping will get crispy in the oven, providing a nice contrast to the tender muffins.
• Make it zesty: The zest of a lemon, lime or orange would add a lovely citrus note to pair well with the berries.
• Go with whole grains: To add a bit more fiber to this recipe, replace up to half of the white flour with whole-wheat flour. The finished muffins will be more dense than the original version, but they’ll still be tender.
• Mix in nuts: Adding 1/4 cup of chopped nuts is the perfect way to give this petite six-muffin recipe a bit of extra crunch. Walnuts, pecans or almonds would all be excellent.

How to Store Zucchini Blueberry Muffins

Because these muffins are nice and moist, you’ll want to line your storage container with a paper towel, place the muffins on the towel, and drape a second one over the top. They can be kept in a snap-top storage container, in a cookie tin, or on a plate covered with a cake dome. If they’re stored at room temperature, they’ll last around three days. If you decide to keep them in the fridge, they’ll be good for around five days.

Can you freeze zucchini blueberry muffins?

Zucchini and blueberry muffins freeze well. Let them cool completely, and then wrap each muffin individually in storage wrap. Place the whole batch of wrapped muffins in a zip-top bag. They’ll keep for up to three months.

To thaw the muffins, set them on the counter for about an hour, or pop one straight from the freezer into the microwave, and heat it at 50% power for around a minute.

Zucchini Blueberry Muffins Tips

What’s the best way to shred zucchini?

You could use a food processor with a grating attachment to grate zucchini, but this recipe doesn’t call for too much, so it’s easy enough to do the job using the largest holes on a box grater. The shreds will melt away into the batter, adding moisture and nutrition. There’s no need to peel the zucchini prior to grating it; many of the nutrients are in the skin, and it adds a nice touch of color.

What if I have extra shredded zucchini?

There are plenty of wonderful sweet and savory shredded zucchini recipes that could use up the excess. Shredded zucchini freezes well, too, so you could pop the leftovers in a zip-top freezer bag and use them within three months.