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Blueberry Zucchini Muffins

Blueberry zucchini muffins with bursting berries are baked into a tender, pale gold crumb with green zucchini flecks throughout. A light toss of blueberries in flour helps prevent sinking, creating bakery style tops with a few berries splitting on the crown.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
Fillings
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (for tossing blueberries)

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat your oven to 375°F and line a 12-cup muffin tin with liners, keeping the tins ready for filling. This ensures even baking from the first batch.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl until evenly combined. The mixture should look uniform in color with no visible baking powder clumps.
Mix wet ingredients
  1. In a separate bowl, beat eggs, granulated sugar, vegetable oil, plain yogurt, and vanilla extract until smooth. The batter base should be glossy and thoroughly blended.
Build the batter
  1. Stir the wet mixture into the dry ingredients until just combined, stopping as soon as no dry streaks remain. Overmixing will make the crumb tough.
  2. Fold in the grated and squeezed-dry zucchini so it distributes as green flecks through the batter. The batter should remain thick and scoopable.
  3. Toss the blueberries with the 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. You should see berries suspended throughout with some ready to burst.
Bake
  1. Divide batter among the muffin cups, filling each about ¾ full for bakery-style domes. Tap the pan lightly if the tops need to settle evenly.
  2. Bake at 375°F for 20–22 minutes, until golden and a toothpick comes out clean. Look for a pale gold crown with a few blueberries splitting and leaving purple streaks.
  3. Cool the muffins in the pan for 5 minutes before transferring them to a rack. This sets the crumb while keeping the tops tender.

Notes

Pro tip: squeeze the grated zucchini very well so the muffins stay tender rather than watery. Store airtight in the refrigerator up to 4 days, and freeze up to 2 months (thaw overnight in the fridge). For a dietary swap, use dairy-free plain yogurt (and check labels for similar thickness) to keep the same moist crumb.