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Blueberry Zucchini Muffins


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Rate this recipe 4.6/5 (10 Votes)


  • 3 eggs
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cup sugar
  • 2 cups zucchini, shredded
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups blueberries


Servings 2
Adapted from


Step 1

Preheat oven to 350 degrees. Line muffin tins with baking cups.

In a medium-sized bowl, combine flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, whisk together eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Gradually add flour mixture, mixing until just combined. Fold in blueberries.

Fill baking cups 3/4 of the way full. Baking for 22-24 minutes, or until a toothpick inserted in center comes out clean. Transfer to wire rack to cool.

These can be made as donuts by baking in a donut pan at 375 for 16-17 minutes.

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