Blueberry Zucchini Muffins

Who’s a fan of Doctor Who?  I’ve recently started watching the revived series, and I’m quickly becoming a major Whovian.  I began watching an episode here and there the first week of classes, and now it’s quickly progressed into spending the entire weekend watching it (after getting all of my work done, of course) – I’m now into Season 4.  I definitely recommend it to anyone out there who loves science fiction – and it’s all available to watch on Netflix!  So good.

With watching the Doctor endlessly, I’ve been sort of neglecting working out (just for the weekend), and I’ve been all about quick and easy meals.  I was definitely thankful for these muffins that I made last week and popped in the freezer!

Of course, these are another zucchini quick bread.  I’m trying to quickly post all of these recipes when I get the chance before the summer totally ends and zucchini isn’t as plentiful!  Of all of the recipes I made on Labor Day (four in total), this one is probably my favorite.  I always have been a huge berry lover.
The zucchini is hardly noticeable, other than the bright green specks throughout.  The blueberries are bursting with flavor, and lemon zest added to the batter enhances it in the most lovely way.  Blueberry muffins (or banana nut bread) are really the only quick breads that I can eat without missing chocolate.  Otherwise, I’ll probably pass it up if chocolate is a choice.  But these muffins are just that good.
And these muffins gave me an excuse to use my brightly colored cupcake liners.  Don’t they just make you feel a little bit brighter inside?  And those bursting blueberries.. yum!  Make these before blueberries and zucchinis are expensive again!
Blueberry Zucchini Muffins

yields 1 dozen (12) muffins

Blueberry Zucchini Muffins

  • 1 1/2 cups white whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • zest of 1 lemon
  • 20 packets truvia (or 1 cup sugar)
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup greek yogurt
  • 1 1/2 cups zucchini, shredded
  • 1 1/2 cups blueberries

In a small bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. In another small bowl, stir the lemon zest into the Truvia or sugar. In a large bowl, beat together the eggs, greek yogurt, and vanilla, until smooth. Add the Truvia/zest mixture and stir until smooth. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.

Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 25-30 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.

Store in an airtight container - can be frozen, well wrapped, for up to two months.

adapted from My Baking Addiction
  • Heidi

    I am in the middle of making these. After stirring in the flour mix with the egg mix, the consistency is VERY doughy. Is there something missing in order to make it more wet and a muffin mix consistency?

    • Heidi

      Added the Zucchini…much better :)

      • melinda @cookingalamel

        Glad the batter came together! The zucchini definitely adds a bit of moisture. :) Let me know how they turn out!

  • ashley_f

    can you use regular yogurt instead of greek!?

    • melinda @cookingalamel

      Sure you can! It’ll just have a lower protein content.

  • nccueagle

    I substituted 1 stick of blue bonnet light for the Greek yogurt and added in a 1/2 cup or finely chopped walnuts. My husband has already ate 3 before they are even halfway cool. And he was shocked to find out they have zucchini in them! First time I’ve ever made muffins that weren’t out the box…yummy!

  • Alyssa Haddad

    Would I be able to bake these with almond flour, as opposed to whole wheat?

  • Sarah

    Can I use all purpose flour instead of whole wheat?

    • melinda @cookingalamel

      Sure you can! Hope you enjoy them.

      • linda

        can you use buckwheat flour ?

        • melinda @cookingalamel

          You can certainly try, although I have never tried buckwheat flour with this recipe! It may be a bit more dense, but otherwise it should work! Be sure to come back and let us know if you try it!

  • Sandy k

    This did not turn out for me, cooked the 60 minutes, still way to much moisture, had to throw them away :(

    • Melinda

      So sorry they didn’t turn out for you! This could’ve been due to a variety of factors – moisture of the zucchini, blueberries, etc. It’s hard to tell! I make this recipe all the time for breakfasts, and it’s never failed me, so I hope you’ll try again!

  • Carina

    How many muffins will this recipe make?

    • Carina

      just kidding, it’s at the top. XD

  • Courtney D

    these look fabulous! BUT…. we don’t use sugar in the house(I
    know we are super freaks) is there a way to sweeten with something else? like applesauce?banana? or dates or something…and if so how much of what would you suggest?

    • melinda @cookingalamel

      Sorry for the delay! You could use about 1 cup of mashed banana or 1 cup date paste. Just make sure you really wring out the zucchini so they don’t get too soggy! Hope you enjoy them. :)

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