Gluten Free Blueberry Zucchini Muffins

These gluten free zucchini muffins are just right—not too sweet, bursting with fresh blueberries, and juicy with a tender crumb. Made in one bowl, they’re the perfect easy snack to grab any time.

They come together in just one bowl, take about 10 minutes from start to finish, and are great to keep on hand for a quick snack, a busy morning breakfast, or even a simple sweet treat after dinner.

The zucchini isn’t there to add a veggie flavor. Instead, it sneaks in moisture and a touch of sneakiness to get some extra veggies into the day. Honestly, you really can’t taste it in the muffins!

If you love a muffin that’s easy, tender, and packed with flavor, these gluten free zucchini muffins with blueberries are for you. They’re soft and fluffy, with juicy blueberries dotted through, while shredded zucchini quietly makes them nice and moist. You won’t taste the veggie at all—I promise! Plus, they come together in just one bowl in about 10 minutes, and bake in around 22–28 minutes, giving you a quick, fuss-free option for breakfast on the run, an afternoon pick-me-up, or even a healthier dessert choice.

Keep reading and I’ll walk you through everything—what ingredients you need (including tips on the best gluten free 1:1 flour), an easy step-by-step guide, handy shortcuts, plus swaps and mix-in ideas for dairy free, mini muffins, and more. There’s even advice on how to store and freeze these muffins so you can have them ready whenever life gets busy.

Why You’ll Love Them

• Super simple to make—for an even quicker option, try these 5-ingredient Cottage Cheese Banana Muffins.
• Perfect for dairy free diets
• Soft and fluffy every time—craving another tender bake? These zucchini coffee cake muffins have a similar bakery-style crumb.
• Freezer friendly for busy days

Ingredient Checklist

• 3 eggs at room temperature
• ½ cup light brown sugar
• ⅓ cup white sugar
• ½ cup butter, melted
• 1 teaspoon vanilla extract
• 2 cups gluten free all purpose baking flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups shredded zucchini
• 1 scant cup fresh blueberries

How to Make Them

1. Preheat oven to 350°F.
2. Line a standard muffin tin with paper liners.
3. Bring eggs to room temperature and gently melt the butter.
4. Grate one large zucchini; if extra watery, pat gently with a paper towel (do not wring).
5. Spoon gluten-free all-purpose flour into the measuring cup and level with a knife.
6. In a large bowl, whisk together the eggs, light brown sugar, white sugar, melted butter, and vanilla until smooth.
7. Whisk in the measured flour, baking powder, and salt until just combined.
8. If using frozen blueberries, toss them with 1 tablespoon gluten-free flour.
9. Gently fold in the grated zucchini and blueberries just until evenly distributed to avoid overmixing.

10. Spoon batter into muffin cups about three-quarters full.

11. Top with extra blueberries and a sprinkle of sugar if desired.
12. Bake 22–28 minutes (12–15 minutes for mini muffins) or until a toothpick inserted in the center comes out clean.
13. Cool muffins in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Baker’s Tips and Serving Ideas

• Always spoon and level your gluten free all-purpose flour instead of scooping from the bag. This keeps your muffins from turning out dry or dense.
• Use a gluten free 1:1 baking flour with xanthan gum for the best texture. Avoid almond or oat flours here because they change the batter too much.
• Bring your eggs to room temperature and gently melt the butter (not too hot) so everything mixes smoothly together.
• Fold the batter just until mixed after adding the dry ingredients to keep the muffins soft and tender. Overmixing makes them tough.
• Don’t wring out the zucchini. The moisture in the shredded vegetable keeps these muffins delightfully moist. If your zucchini is really watery, gently pat it with a paper towel instead of squeezing it out.
• If you use frozen blueberries, toss them with a tablespoon of the gluten free flour before folding into the batter to prevent bleeding color and sinking.
• Fill the muffin cups about 3/4 full and top with a few extra berries or sugar for a beautiful baked look.
• Bake until a toothpick comes out clean, then cool the muffins in the tray for 15 minutes before transferring to a wire rack.
• Store muffins at room temperature in an airtight container for 3–4 days to keep them fresh. For freezing, cool completely, freeze in a single layer on a baking tray, then transfer to a zip-top bag for up to 2 months. Warm up in the microwave before serving.

These gluten free zucchini muffins are fantastic fresh out of the oven with a smear of butter or your favorite nut butter. For a breakfast treat, serve them alongside a hot cup of coffee or tea. They also pair beautifully with a bowl of fresh fruit or yogurt for a balanced snack. Looking for a fun dessert twist? Try splitting a muffin and adding a spoonful of whipped cream or a drizzle of honey on top. Got extra zucchini to use up? Turn it into crisp Zucchini Fritters (high protein, low carb, air fryer-friendly). In the mood for another blueberry bake? Try Blueberry Lemon Cream Cheese Sourdough (Artisan Dessert Bread).

Flavor Swaps and Add-Ins

• Chocolate chip lovers: Swap some or all of the blueberries out for gluten free chocolate chips to get sweeter muffins. Craving full-on chocolate? Try these Chocolate Banana Oatmeal Muffins.
• Add crunch with ½ cup chopped walnuts or pecans folded into the batter.
• Brighten things up by adding 1–2 teaspoons of lemon zest, which pairs wonderfully with blueberries. For another citrus-meets-fruit bake, check out this Lemon Rhubarb Loaf.
• Warm up your muffins by stirring in 1 teaspoon cinnamon or a cozy blend of ½ teaspoon cinnamon plus ¼ teaspoon cardamom.
• If you’re baking for picky eaters, peeling the zucchini before shredding reduces the visible green flecks.
• Mini muffin fans: Use a mini muffin tin and cut your baking time to 12–15 minutes, checking frequently so they don’t overbake.
• For dairy-free muffins, swap regular butter with vegan butter or refined coconut oil like I mentioned above.
• If you want plain zucchini muffins, just leave out the blueberries and add a teaspoon vanilla or a bit more cinnamon for extra flavor.
• For a sweet, crumbly topping, mix 3 tablespoons gluten free flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter (or vegan butter). Sprinkle on top before baking.

Storage and Freezing Tips

These gluten free zucchini muffins will stay fresh for 3 to 4 days at room temperature. Keep them in a sealed container or ziplock bag so they don’t dry out.

I like to warm one in the microwave for just a few seconds to bring back that fresh-from-the-oven feel before eating.

You can freeze these muffins too! Just cool them completely, place on a baking sheet so they’re not touching, and freeze. Once solid, transfer them to a freezer-safe bag and they’ll keep for up to 2 months. When ready to eat, thaw at room temp and warm briefly in the microwave. This same freeze-then-bag method works well for quick breads like oatmeal banana bread.

Notes

For a dairy free option, swap butter with vegan butter or refined coconut oil. Got extra zucchini? Try a savory spin with Healthy Zucchini Lasagna with Ground Turkey.

Serving size: 1 muffin / Calories: 215 kcal / Carbohydrates: 31g / Protein: 4g / Fat: 9g / Fiber: 2g / Sugar: 16g

Frequently Asked Questions

Can you peel the zucchini? Absolutely! I like the little green flecks myself, but if you’re baking for kids or picky eaters, peeling it before shredding makes it less noticeable.

Should you squeeze the zucchini? Most recipes say yes, but I say no! Keeping the liquid in the zucchini keeps the muffins moist and soft. If your zucchini is extra watery, just pat it gently with a paper towel instead of squeezing to keep the moisture you need.

• Can I make these muffins vegan? You can swap up to two eggs for a vegan substitute like flax eggs, but keep in mind the texture might be slightly denser.
• Can I use frozen blueberries? Yes! Toss them in a little gluten free flour before folding into the batter to prevent color bleeding and sinking.
• What if I don’t have gluten free 1:1 flour? This recipe relies on a gluten free 1:1 blend with xanthan gum for structure. Substituting with almond or oat flour won’t give you the same soft, fluffy texture.
• Can I make these muffins mini size? Definitely! Use a mini muffin tin and reduce baking time to about 12–15 minutes, checking often so they don’t overbake. If you like bite-sized breakfasts, you might also enjoy Banana Breakfast Cheesecakes.
• How do I store leftovers? Keep muffins in an airtight container at room temperature for 3-4 days or freeze for up to 2 months for easy snacks on busy days.