Blueberry Zucchini Muffins

Looking for a summer breakfast or snack idea? Check out these blueberry zucchini muffins. My kiddos LOVE these muffins. They request them quite often. I usually double the batch, freeze them, and serve them on a rainy day. They are both delicious and nourishing! Check it out:


  • 2/3 cup sugar
  • 3 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt
  • 1 tsp ground cinnamon
  • 3 eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 tbsp lemon zest
  • 2 cups fresh or frozen blueberries


  • 1/4 cup sugar
  • 1/4 cup flour
  • 3 tbsp butter, cold
  • 1/2 tsp cinnamon


  1. Preheat oven to 350 degrees F. Line 2 muffin tins with paper muffin cups.
  2. In a large bowl, mix together the eggs, applesauce, oil, and vanilla and whisk ingredients together.
  3. Add the zucchini and lemon zest, and stir with a spatula or spoon.
  4. In a separate, large mixing bowl, add the flour, sugar, baking powder, baking soda, and cinnamon.
    1. if you’re into sifting – sift these ingredients!
  5. Add the blueberries to the dry ingredients, stir.
  6. Pour the wet ingredients into the dry ingredients and gentle stir. Pour the mixture into the muffin cups.
  7. Crumb: In a small bowl, add the sugar, flour, cinnamon and butter. Mix roughly.
  8. Add a spoonful of the crumb mixture to the top of the muffins.
  9. Bake the muffins for 20-25 minutes. Check with a toothpick to see if the batter is cooked.
  10. Allow muffins to cool, and enjoy!

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