Zucchini Blueberry Muffins

Zucchini blueberry muffins turn out wonderfully moist and bursting with flavor every time! You can whip these up as mini or regular-sized muffins loaded with fresh fruit and shredded veggies, making them perfect for breakfast or a sweet treat. Think of them as the cute little sibling to our super popular, moist zucchini bread recipe, just with a fruity twist.

If you haven’t tried baking zucchini blueberry muffins yet, you’re seriously missing out! The fresh blueberries add a burst of sweetness, and sneaking in shredded zucchini means you’re doubling up on good stuff without anyone complaining. Trust me, these are some of the best muffins you’ll find on our site.

We’ve shared plenty of zucchini dessert recipes here on The Typical Mom blog, but combining fresh blueberries with shredded zucchini felt like the next perfect step. It’s another easy way to tuck veggies into your family’s meals while keeping everyone happy and none the wiser!

If you’re new to baking with vegetables, don’t worry—it’s super simple and totally worth it. Beyond the nutritional boost, veggies like zucchini make these muffins incredibly soft and fluffy. You could swap in shredded carrots, too, though zucchini tends to blend in better with these blueberry muffins.

If you’re lucky enough to have a garden full of summer zucchini, this recipe is a lifesaver. We get so many zucchini each season that we try as many zucchini recipes as possible to use them up — and these muffins are definitely a favorite in our house.

These zucchini blueberry muffins are a total winner for an easy, everyday bake. The shredded zucchini keeps the crumb moist and tender, while the fresh blueberries add those bright, juicy pops of flavor. Whether you make mini muffins perfect for tiny hands or regular-sized ones to grab on the run, you’re in for soft, tasty bites without any fuss. Plus, you get a sneaky serving of veggies that usually fly under the radar with kids and adults alike.

The recipe below keeps things straightforward with a simple list of ingredients and step-by-step instructions. You don’t need fancy equipment — just a muffin pan and two bowls. Prep takes about 15 minutes, and baking is around 18–20 minutes for standard muffins; mini muffins bake faster, in about 11 minutes. We also include optional crumble topping, storage hacks, and handy swaps to customize your batch.

Keep reading for smart tips to stop blueberries from sinking, how to shred and dry zucchini perfectly, plus troubleshooting advice and make-ahead tips so your zucchini blueberry muffins turn out perfect every time.

Why They’re So Good

What’s not to love about these zucchini blueberry muffins? They’re wonderfully moist thanks to the shredded zucchini that keeps the texture soft. The blueberries add bright sweetness, making each bite delicious and fresh. Plus, they’re perfect sneaky-veg treats for picky eaters. You can make mini muffins or regular-sized, depending on your needs — great for quick breakfasts, snacks, or even dessert. And if you add the crumble topping, you get that bakery-style flair with extra crunch and sweetness that’s super easy to whip up. Need a gluten-free option? Try our Gluten Free Blueberry Zucchini Muffins.

• Soft, moist crumb from shredded zucchini
• Fresh or thawed blueberries give bursts of juicy flavor
• Quick and easy to mix and bake — ideal for busy mornings
• Flexible size options: mini, regular muffins, or even a loaf
• Optional streusel topping adds a delightful crunch (see Zucchini Coffee Cake Muffins for a crumbly topping idea)

What You’ll Need

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk (best for richness)
• 1/4 cup unsalted butter
• 1 large egg
• 1 cup blueberries, fresh or thawed and drained
• 1 cup shredded zucchini, pressed dry with paper towels
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter

Step-by-Step Method

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with muffin liners.
2. Trim zucchini ends and shred zucchini with a grater; place shredded zucchini on folded paper towels and press gently to remove excess moisture, then set aside.
3. If using frozen blueberries, thaw and drain them well before using.
4. Toss blueberries lightly with about 1 tablespoon of flour to coat and help prevent them from sinking; set aside.
5. Melt 1/4 cup unsalted butter and let it cool slightly.
6. Whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt in a large bowl.
7. In another bowl, whisk 1 cup whole milk, the cooled melted butter, and 1 large egg until combined.
8. Pour the wet mixture into the dry ingredients and stir until just combined, avoiding overmixing.

9. Gently fold the pressed shredded zucchini and floured blueberries into the batter until evenly distributed.

10. To make the crumble topping (optional): combine 1/4 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon, then cut in 2 tablespoons cold unsalted butter until crumbly.
11. Fill each muffin cup about three-quarters full with batter.
12. Sprinkle the crumble topping over the filled muffin cups and gently press so it adheres, if using.
13. Bake regular muffins 18–20 minutes (mini muffins about 11 minutes) until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
14. Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

Whether you’re using fresh or frozen blueberries, the trick to keep them from sinking is a light dusting of flour. You can see this in the pictures above. It helps suspend berries in the batter so they don’t drop to the bottom.

Wondering how to shred and dry zucchini? Fold four paper towels in half, then shred the zucchini directly on top. Don’t forget to trim the ends off first! Next, fold the paper towels over the shredded zucchini and press gently to squeeze out excess moisture. This step is a must if you want fluffy muffins without soggy bottoms. It works for loaves, muffins (like our zucchini muffins), or fritters alike.

Don’t overfill your muffin cups! Filling them about three-quarters full is just right to avoid batter spilling over the sides and making a mess. If you love a crumb topping, try the cinnamon streusel from our one-bowl zucchini bread and gently press it on top so it stays put during baking.

What do you put in empty muffin cups when baking?

If you’re using more than one muffin tin and have empty cups, fill those with a little water about halfway. This simple trick helps your oven heat more evenly and can reduce the chance of your pans warping.

Can I use oil instead of butter in these muffins? Absolutely! While butter adds rich flavor, substituting oil works well, especially if you’re avoiding dairy. You could also try applesauce or mashed bananas for a healthier twist, though these will make your muffins a bit denser.

Ways to Customize Them

Of course, fresh blueberries make the best zucchini blueberry muffins, but frozen can work if fresh aren’t available. Just be sure to thaw the berries first, drain off any juice, and handle gently to keep them from breaking apart. If you don’t, your muffins might turn out less moist.

Try to fold blueberries carefully into the batter to keep them whole, preserving those lovely juicy bursts inside each muffin.

Feel free to bake this batter in a loaf pan if you prefer loafs over muffins. For a point of comparison on loaf-style baking, see our Moist Old Fashioned Zucchini Bread; just keep in mind the bake time jumps to around an hour or so. We’re all about grab-and-go breakfasts, so muffins win in our house for their convenience.

Making a streusel topping is a fun way to add texture and sweetness to these muffins. It only takes a quick mix of flour, brown sugar, cinnamon, and butter until crumbly. Sprinkled on top, it gives that delicious bakery feel with almost no extra effort.

What is the difference between crumble and streusel?

Technically, a crumb topping is generally called that when it’s used on fruit cobblers or crisps, like our Easy Peach Cobbler with Canned Peaches. For baked goods like muffins or coffee cakes, we usually say streusel. Honestly, either name works in my book! 😉

You don’t have to add this topping—it’s totally optional. It makes your muffins sweeter and adds a nice crunch but also adds some calories and fat. If you prefer, try drizzling warm muffins with pure maple syrup instead for a natural sweetness boost.

How to Store and Freeze

Once your zucchini blueberry muffins are fully cooled, keep them fresh by storing in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge inside a sealed container where they’ll stay good for 4 to 5 days.

• Freezing: Wrap each muffin individually in plastic wrap or foil once fully cooled. Place them in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge or leave at room temperature for 1 to 2 hours before enjoying.
• Reheating: Warm a refrigerated or thawed muffin in the microwave for 15–30 seconds until cozy. Or reheat in a 325°F oven for 8–10 minutes for a freshly baked feel.
• Make-ahead tip: Whip up the muffin batter the night before, cover the bowl, and keep it in the fridge for up to 24 hours. Give it a gentle stir before scooping into your muffin tin. You can also bake the muffins ahead, freeze them, and just reheat when you’re ready, making mornings even easier. For grab-and-go variety, try these Oatmeal Zucchini Muffins, which also freeze well.

Common Baking Questions

If you want regular-sized zucchini blueberry muffins, plan for 18 to 20 minutes of baking time. But if you’re baking for little hands, mini muffins work wonderfully and only need about 11 minutes in the oven. For another quick, kid-friendly bake, try these 5-ingredient cottage cheese banana muffins.