Blueberry Zucchini Muffins

Published on

August 3, 2026

Ingredients

2 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 eggs
½ cup oil
¾ cup brown sugar
¼ cup sugar
2 tsp vanilla
1½ cups shredded zucchini
1 cup blueberries

Directions

Preheat oven to 350°F and line or grease a 12-cup muffin tin.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, whisk the eggs, oil, brown sugar, sugar and vanilla until smooth.
Stir the shredded zucchini into the wet ingredients.
Add the wet ingredients to the dry and stir just until combined. A few streaks of flour are fine—overmixing makes tough muffins.
Gently fold in the blueberries.
Divide the batter evenly among the 12 muffin cups.
Bake at 350°F for 20–24 minutes, until the tops spring back and a toothpick comes out clean.
Cool in the pan 5 minutes, then move to a rack.

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