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Blueberry Zucchini Muffins

Blueberry zucchini muffins with bursting berries and green zucchini flecks in a tender pale-gold crumb. This easy bake uses a flour-toss trick to keep blueberries from sinking for bakery-style tops.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
Zucchini and blueberries
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (for tossing blueberries)

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Look for the oven to fully reach temperature before mixing.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl until evenly combined. The mixture should look uniform in color with no visible clumps.
Mix the wet ingredients
  1. In a separate bowl, beat eggs, granulated sugar, vegetable oil, plain yogurt, and vanilla extract until smooth. Stop when the batter looks glossy and fully blended.
Build the batter
  1. Stir the wet mixture into the dry mixture until just combined. Keep mixing minimal so the crumb stays tender.
  2. Fold in grated and squeezed-dry zucchini. The batter should thicken slightly and look speckled with green.
  3. Toss fresh or frozen blueberries with flour (for tossing blueberries), then gently fold into the batter. The berries should be coated and suspended so they don’t all sink.
Bake and cool
  1. Divide the batter among the muffin cups, filling each about ¾ full. Aim for even portions so the tops dome similarly.
  2. Bake at 375°F for 20–22 minutes until golden and a toothpick comes out clean. Watch for domed tops and a lightly springy center.
  3. Cool the muffins in the pan for 5 minutes before transferring. Use a gentle lift with the liners so the crumb doesn’t tear.

Notes

For the best texture, squeeze the grated zucchini until it stops dripping, then fold it in gently so the batter doesn’t get overmixed. Store muffins in an airtight container in the refrigerator for up to 3 days; rewarm briefly in the oven or microwave. Freeze up to 2 months in a sealed bag—thaw overnight in the fridge. For a lighter option, use 0% or low-fat plain yogurt and reduce the vegetable oil to 1/4 cup.