Blueberry Zucchini Muffin Recipe

Here we are! As promised in my earlier post, I have a recipe to share with you all. Using my delicious zucchini we enjoyed the muffins with butter, and some with jam. Let me just say they didn’t last long!!



All ready for muffins! |
                                                                 All ready for muffins!




Getting there! |
                                                                Getting there!



Almost done! |
                                                                    Almost done!



Blueberry Zucchini Muffins

1 1/2 cups whole wheat flour (they are good with white but I actually like them better with wheat)

3/4 cup of brown sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/2 cup olive oil

1/4 cup milk (any type)

1 egg

2 tsp vanilla extract

1 cup shredded zucchini

3/4 cup fresh or frozen blueberries

1/2 cup chopped nuts (optional)


  1. Preheat oven to 350 degrees F. Grease 12 muffins cups or line with paper liners.
  2. Whisk together flour, sugar, baking soda, cinnamon, and salt together in one bowl and olive oil, milk, egg, and vanilla extract in a separate bowl until smooth. Stir the contents of the two bowls together until the batter is just moistened. Fold in zucchini, blueberries, and nuts.
  3. Fill prepared muffin cups 2/3 full with batter.
  4. Bake until a toothpick inserted into the center comes out clean, approximately 20-25 minutes.

Eat and enjoy!!



Fabulous zucchini muffins! |
                                                        Fabulous zucchini muffins!


Peace and health,


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