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Blueberry Zucchini Muffins

Blueberry zucchini muffins with bursting blueberries and a tender pale-gold crumb, speckled with green zucchini throughout. Torn, bakery-style tops with purple streaks happen when a few berries split as they bake.
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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
Folding ingredients
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (for tossing blueberries)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
Mix dry and wet
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl until evenly combined, with no visible streaks.
  2. Beat eggs, granulated sugar, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until smooth and glossy.
  3. Stir the wet mixture into the dry ingredients until just combined; stop when no dry flour remains.
Add zucchini and blueberries
  1. Fold in the grated zucchini so it’s distributed through the batter with green flecks throughout.
  2. Toss fresh or frozen blueberries with flour (for tossing blueberries) to help prevent sinking, then gently fold them into the batter without overmixing.
Bake and cool
  1. Divide the batter among the muffin cups, filling each about 3/4 full so the tops can dome.
  2. Bake at 375°F for 20–22 minutes until golden and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 5 minutes, then transfer to a rack so the crumb sets and doesn’t steam.

Notes

Pro tip: squeeze the grated zucchini dry before mixing; it keeps the muffins from turning gummy. Store airtight at room temperature for 2 days or refrigerate for up to 5 days; freeze up to 2 months. For a dietary swap, use plain Greek yogurt 1:1 for extra protein while keeping the same bake time.