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Zucchini Blueberry Muffins

Moist, not too sweet and addicting
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 24 muffins


  • 2 1/2 cups shredded zucchini
  • 3 eggs
  • 3 teaspoons maple syrup
  • 1 cup canola oil
  • 2 cups sugar
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cinnamon
  • 1 cup fresh or frozen blueberries, dusted with flour You don't need to defrost blueberries. Wild blueberries taste best.


  • Preheat oven to 350 degrees. Line two muffin pans with parchment cupcake cups.
  • In a large mixing bowl, combine flour, baking powder, baking soda and cinnamon. Set aside.
  • In second large mixing bowl, combine zucchini, eggs, maple syrup, vegetable oil and sugar and mix well.
  • Slowly add dry ingredients to moist.
  • Fold in blueberries.
  • Divide batter into prepared cupcake tins. A cookie scoop works well for this.
  • Bake 27-32 minutes, checking after 25 minutes. A toothpick inserted into a muffin should come out clean.
  • Freezes wonderfully.
Keyword blueberry, moist, muffins, zucchini