Blueberry Zucchini Muffins

We’ve had a few zucchini posts on the blog lately and this is another great recipe on how to add zucchini into your baking. These little muffins are very flavourful, moist and absolutely delicious!


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries (could use Saskatoons or raspberries too!)
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Combine your wet ingredients (eggs, oil, vanilla and sugar), fold in the zucchini and stir in your flour, salt, baking powder, baking soda and cinnamon. Lastly, gently fold in the blueberries. Pour into muffin liners and bake at 350ºF for 30-40 minutes in the preheated oven. Keep checking with a toothpick until the tooth pick comes out clean.

Serve up & enjoy! I also sprinkled the tops with sugar to give them a bit of a crunch.
– Carlene
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3 responses to “Blueberry Zucchini Muffins

  1. Thanks for sharing this delicious recipe. Zucchini can really combine well with other ingredients. For example, bran zucchini muffins are ideal for breakfast. One of my favourites.

  2. Oh my god! This look so cute and delicious! :)

  3. YUMMY these look incredible. I will definitely be trying them

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