These homemade Blueberry Zucchini Muffins are the way that baked goods are supposed to taste. Made using shredded zucchini, you’re going to crave the taste and flavor that these blueberry muffins give. In fact, dare we say that this is the best zucchini muffin recipe, ever. Check out our other Easy Blueberry Recipes, too.
We know muffins as you can tell from these delicious muffin recipes. We crave them, love them, eat them, and cherish every single bite. Have fun making this recipe. It’s one of the best there is!
If you’re looking for a gluten free muffin recipe, take a peek at this. All the flavor and taste is there and cooking them up in your muffin tin is a breeze!
Blueberry Zucchini Muffins
There’s really nothing hard about this recipe. Start off by preheating the oven to 350 degrees and then prep your muffin pan to get it ready for baking.
Grab a large bowl and mix together the dry ingredients (like the baking powder) and get ready to follow the rest of the recipe below.
My crew really likes this recipe a lot because it has such an awesome flavor and taste. There have even been a few times where I’ve added in some lemon zest into the mixture and it’s really taken it to the next level as well.
How do you know when these blueberry muffins are done baking?
The easiest way to tell if they’re done baking is to have a toothpick inserted into the middle of the muffin. If it comes out clean, they’re done and ready to be pulled. If it comes out with batter on it still, then you’re going to need to let it bake for a little bit longer.
I also think that once you start to smell the muffins baking, it’s close to the time that they’re going to be done. My nose always guides me to the oven to check them once I start to smell them.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Blueberry Zucchini Muffin Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
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Make it a Meal:
Don’t let meal planning get you down. Here are some super simple ideas to get meals ready for your home.
Main Dish: Easy Ground Beef Recipes
Vegetable Side: Recipes using Lettuce
Starch Side: Pan Fried Potatoes
Refreshing Drink: Frosty Hawaiian Mocktails
Don’t forget Dessert: Cactus Cake Pops
Best Blueberry Recipes:
Once you make this Blueberry Zucchini Muffin Recipe, you’re going to crave that taste of fresh blueberries even more! Luckily I’ve rounded up some great options to give you that taste and flavor.
Blueberry Sour Cream Coffee Cake is one of the best breakfast ideas around! Pour a cup of coffee and enjoy!
This Blueberry Crumble Dessert just screams summer!
When’s the last time that you had a homemade Blueberry Pie?
Check out this Lemon Blueberry Bread! It’s one of my second favorite bread next to zucchini bread!
Prefer a lighter way to start the day? Try this Blueberry Smoothie!
Strawberry and Blueberry Waffles are quite fun to eat!
Blueberry Cobbler is always a good idea, no matter what. This is one of those desserts that you allow yourself to eat first!
Can you make these muffins using wheat flour?
Sure! It won’t make them gluten free any longer but you can swap out the flour and use whatever you would like.
Do you peel zucchini before shredding for zucchini bread?
The answer ultimately comes down to personal preference and the texture you want in your bread. If you prefer a smoother texture, it’s best to peel the zucchini before shredding. However, if you prefer a heartier, more rustic texture, leave the skin on.
Not only does the green skin add color to your bread, but it also adds extra nutrients and fiber. Ultimately, the decision to peel or not to peel is up to you!
How do you shred zucchini for muffins?
If you’re looking to add some extra nutrition to your muffins, shredding zucchini is the perfect way to do so! However, the process of shredding zucchini can be a bit tricky if you’re not familiar with it.
The best way to shred zucchini for your muffins is to start by washing and drying the zucchini thoroughly.
Then, grab a box grater and use the side with the larger-sized holes. Hold the zucchini firmly and grate it down the side of the grater, being careful not to grate your fingers!
Once shredded, be sure to wring out any excess moisture before adding it to your muffin batter. Trust us, your taste buds will thank you for the added flavor and nutrients.
What is the difference between grated and shredded zucchini?
While both grated and shredded zucchini come from the same vegetable, there are some differences between them.
Grated zucchini is produced by using a tool called a grater and results in finer shreds. This is ideal for recipes that require a smoother texture and a more uniform distribution of the zucchini.
On the other hand, shredded zucchini is made by using a mandolin or a food processor with a shredding attachment and results in longer and thicker strands. This type of zucchini is preferred in dishes where you want a more noticeable texture.
Depending on the recipe, you may want to choose between grated or shredded zucchini to make your dish exactly as you envisioned.
How to shred zucchini for zucchini bread without a grater?
You can use a food processor with a shredding disc or a mandoline slicer. If you don’t have either of these tools, you can try using a sharp knife to julienne the zucchini into thin strips.
Alternatively, you can try using a box grater by using the side of the grater that is meant for slicing.
Whatever method you choose, make sure to remove the seeds from the zucchini first and squeeze out any excess water before adding it to your bread batter. With these tips, you’ll be able to whip up a delicious zucchini bread in no time!
Why are my zucchini muffins dry?
If you’re finding that your zucchini muffins are coming out dry, there could be a few reasons for this disappointment. First, it’s important to ensure that you’ve added the correct amount of ingredients. Too much flour or not enough liquid can lead to a drier end product.
Additionally, baking time and temperature can also play a role in the moisture level of your muffins. Overbaking can result in dryness, so make sure to check your muffins regularly and remove them from the oven when a toothpick comes out mostly clean.
Finally, the type of zucchini you use can affect the texture of your muffins. Older, drier zucchini may not add enough moisture, while fresher zucchini can be more effective at keeping the muffins moist.
By paying attention to these factors and making slight adjustments, you’ll be on your way to perfectly moist zucchini muffins every time.
Why are the bottom of my muffins soggy?
There are a few reasons why this could be happening. First, you may be overfilling your muffin cups, causing the batter to spill over and create more moisture at the bottom.
Another possibility is that your oven temperature is too low, causing the muffins to bake unevenly. Additionally, using a too-greased muffin tin can create excess moisture at the bottom.
To prevent soggy bottoms, try filling each muffin cup only 2/3 full and using parchment paper to line the muffin tin instead of greasing it. And, make sure your oven is properly preheated to the correct temperature.
With these tips, you’ll be on your way to perfectly baked muffins every time.
More Breakfast Recipes:
- ¾ cup coconut flour
- ½ cup granulated monkfruit
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 to 2 ½ cups shredded zucchini
- 6 large eggs
- ½ teaspoon vanilla extract
- ⅔ cup butter, melted
- ½ cup frozen blueberries
- Start by preheating your oven to 350 degrees. Next, you're going to prepare a muffin tin with cupcake liners. Don't forget to spray the cupcake liners with a nonstick cooking spray.
- Next, take and mix together the dry ingredients of coconut flour, monkfruit, baking powder, and salt.
- In a separate mixing bowl, you're going to mix together the zucchini, eggs, butter, and vanilla.
- After that is done, you're going to combine the wet and the dry ingredients. Then, take and gently stir in the blueberries.
- Once all is mixed, take and equally divide the batter between 12 to 15 muffins, depending on the size desired.
- Put in the oven and bake for 30 to 35 minutes or until the tops are set and beginning to brown.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 120mgSodium: 250mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g
This data was provided and calculated by Nutritionix on 5/20/2020
How good do these look? When are you going to work them into your schedule?!