Name: Zucchini Blueberry Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Breakfast
Ingredients: 113 gm (1/2 cup) unsalted butter, melted and slightly cooled; 200 gm (1 cup) granulated sugar; 83 gm (1/3 cup) unsweetened applesauce, at room temperature; 120 gm (1/2 cup) sour cream, at room temperature; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 250 gm (2 cups, spoon & leveled) all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 120 gm (1 cup) grated zucchini, patted dry; 75 gm (1/2 cup) fresh blueberries, plus more for topping

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These zucchini blueberry muffins are soft, moist, and full of flavor. A must-bake for your next muffin craving!

Zucchini in baked goods, y’all. I’m all about it. And before you skip on to the next muffin recipe, keep reading about these zucchini blueberry muffins. Hear me out on why throwing some zucchini in your muffins is a great idea. Two things:

First of all, adding zucchini to baked goods makes for an extra moist, super tender crumb. It turns an ordinary muffin into a perfectly soft, wonderfully fluffy little treat. Second of all, we’re sneaking in veggies here. And this is NOT one of those recipes that claims a full-day’s worth of veggie nutrients packed into one bite while also saying through gritted teeth, “No, really, I promise- you won’t taste the veggies!” You really can’t taste the zucchini. It only exists in these muffins to bring all the lovely moisture & texture-elevating goodness, while also packing in a little extra nutrition to boot. My two-year-old (a renowned food critic) devoured these muffins, & he’s not big on veggies- that says something.

Are you in? Good! Let’s keep talking about these muffins.

What pairs well with summer produce? More summer produce! I used blueberries in these muffins because they’ve been looking so delicious lately. Blueberries are obviously a classic for a reason- they bring a great burst of flavor and brightness that you just can’t beat. I also added a touch of cinnamon to these muffins for a little extra warmth.

These zucchini blueberry muffins are super simple to whip up and make for a great breakfast or snack! Toddler and adult approved!

Happy baking, friends!

Zucchini Blueberry Muffins by The Nostalgic Crumb

What you’ll need to bake these muffins:

Butter: Melted butter not only adds flavor but makes these muffins extra soft & moist.

Sugar: For sweetness & an extra tender crumb.

Unsweetened applesauce: The applesauce here acts like a fat in that it coats the flour & inhibits gluten formation. Basically, it makes the muffins really soft. Be sure to use unsweetened applesauce as regular applesauce will add too much sugar to the batter.

Sour cream: Sour cream adds moisture & richness due to its high fat content, and the acidity of the sour cream helps tenderize the muffins.

Vanilla: For added flavor.

Eggs: For structure and binding.

Flour: For structure.

Baking powder & baking soda: For leavening.

Kosher salt: To balance out all that sweetness! TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.

Ground cinnamon: A touch of cinnamon adds just the right amount of warmth to these muffins.

Zucchini: The game-changer ingredient! Because of its high-water content, grated zucchini makes these muffins extra moist & soft. The subtle flavor profile of zucchini pairs perfectly with blueberries and cinnamon. Bonus: extra nutrients!

Blueberries: For a wonderful burst of flavor!

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

Will I taste the zucchini? Nope! Zucchini has a very mild flavor, so it pairs really well with fresh fruits like blueberries and warm spices like cinnamon. Plus, the zucchini is there to add softness & moisture to the muffins, not flavor!

Can I use yogurt instead of sour cream? Yes! Just make sure it’s full-fat, plain yogurt.

Can I use sweetened applesauce? No, be sure to stick to unsweetened applesauce for this recipe. Using sweetened applesauce will add too much sugar to the batter.

Can I freeze these muffins? Yes! Wrap each muffin individually in foil, then place them in an airtight container or zip-top freezer bag before placing them in the freezer. Thaw at room temperature or pop an unwrapped muffin in the microwave for about one minute at 50% power. They’re good in the freezer for 3 months.

A few notes before you bake:

Be sure not to overmix this batter! Overmixed batter = a tough muffin. That’s why it’s best to gently mix this batter by hand.

You’ll notice the recipe instructs you to start your bake at 425°F and then, after a certain amount of time, drop the oven temp to 350°F. That initial blast of heat will help give you that lovely rise and “crown” on the muffins.