Blueberry Zucchini Muffins
Moist and delicious muffins that are great for breakfast or snacks.
Moist and delicious muffins that are great for breakfast or snacks.
LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.Read More
LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.
I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe, plus the last of the blueberries from this year's tiny crop. I didn't measure the zucchini, but I figured it was a little over a cup, but it worked out fine. Only thing I did differently was use 1/2c. whole wheat flour instead of all white, but that's one of my standard baking secrets. Made a dozen big, gorgeous, plump muffins just right for breakfast or anytime. Couldn't eat just one, no way, and I don't plan to share these beauties with anyone!
I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will be making them regularly.
Very good, next time I make it I will adjust cooking time though (my oven runs really hot). Very moist and delicious and an excellent way to use up what I had on hand. I used applesauce to replace the oil and plain yogurt to replace the milk (for my toddler). Thanks for submitting. UPDATE: I would like to add that since I replaced the oil with applesauce & used frozen blueberries, this did not keep long at all. It turned into a slimy consistency within 3 days. If you aren't going to eat all of the muffins in 2 days, 1/2 the recipe or go with the original ingredients (oil) it will keep longer.
Since I eat gluten free,I decided to experiment with this recipe. I am happy to say, I am glad I did. For the flour I used 1\2 cup ground gluten free oatmeal, 3 tbsp. ground flax seed and enough brown rice flour to make a cup. Then I added another 1/2 cup brown rice flour. I used 1\2 cup of honey for the sweetener, added 1\2 tsp. nutmeg as others suggested. I also used 1\2 cup of applesauce instead of the oil. For the milk I had buttermilk so I used that, I am thinking other milk would work just fine. No nuts because of a nut allergy and I added dried cranberries instead of the blueberries. These turned out great as mini muffins. It made 28.
7-31-2017 ~While looking for a recipe for muffins calling for zucchini, this one had me at olive oil. The olive oil, along with the zucchini of course, made these incredibly moist. The zucchini is undetectable and the amount of cinnamon makes these delicately and pleasantly spiced. A happy mistake was that I inadvertently reversed the amounts of brown sugar and granulated sugar which I believe contributed a little extra flavor. I did not add the pecans, choosing to add an extra handful of blueberries instead. A happy surprise was accidently finding some extra streusel I had stashed in the freezer, perfectly suited for these muffins, an addition that took them over the top. The bottom line? Hubs remarked, “These are the best "D" things (muffins) I ever ate. Ten stars!”
Excellent! These are my favorite blueberry muffins! I have tried so many 5 star recipes! Something was wrong with most of them. But these are just perfect! I add more zucchini because it adds moisture. I also add more blueberries because we like a lot of them. And substitute 1/2 cup of whole wheat flour.
Super awesome recipe!!!! The muffins were inhaled by my family! I alone ate 3!!!!!! Yikes! I read a few of the reviews and decided I would try this recipe as close to the original recipe as possible. The only substitution I made was the oil. I just couldn't put olive oil in my blueberry muffins! Instead I used a 1/2 cup of homemade apple butter which turned out amazing! The apple butter added a deep and flavorful complexity to the blueberry/zucchini mix! Plus the moisture and texture were perfect. The AB did make the muffins a little darker in color FYI. The only other thing I did purposely for this recipe was to squeeze out my previously shredded and frozen zucchini. When it thaws from the freezer, it's extra watery, so I stuck it in the colander and squeezed much of the extra liquid out. I freeze my shredded zucchini in bags of 2cup amounts. When I was done squeezing the 2cups, I actually ended up with a total of 1cup in the end. It was the perfect amount and texture for the recipe apparently. The muffins were amazing! Oh, one more thing, I didnt add nuts. My family doesn't like them. This recipe will stay on my counter for awhile because I know my family will be requesting them frequently!!!!
I love this recipe, followed it as directed except substituted plain greek yogurt for milk and used walnuts instead of pecans. I also had left over topping from my applecrisp (brown sugar, quick cook oats, butter and cinnamon and sprinkled in on the tops.
I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil. squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet. -per Kathy that works for me!
These muffins were easily adapted to our dietary preferences. I omitted the nuts, substituted almond milk, maple flavoring, and chia seeds mixed with water (for egg sub), and they came out great!
Ahhhh-mazing! A hit with the hubby, 17, and 4 year olds. I took another reviewers' advice and subbed 1/2 cup of AP flour for whole wheat flour. Definitely going in the recipe box!
THE BEST!! I was looking for a way to use up an abundance of zucchini and blueberries from my garden and tried this recipe. I substituted Splenda for the white sugar and applesauce for the oil and they were INCREDIBLE. I made 7 dozen and stopped ONLY because I ran out of freezer room. Very easy to just grab a couple out of the freezer for breakfast. SO happy I found this recipe.
Definitely healthy tasting! Not too sweet. Rather moist due to the zucchini no doubt. Will make again.
Made this for my husband to take to a men's breakfast this morning. I made them in mini muffins. Of course I tasted before they left the house (had to make sure they wouldn't kill anyone). LOL They almost didn't make it out of the house. They are SOOOOOOOOOOO good. Follow the directions exactly as written. Mini muffins took about 13 min. Will be making these again later this week for a bake sale.
I simply had to rate this recipe, I've made it 4 times already and it comes out great every time. It makes very moist, not too sweet muffins. I made it exactly as is, and it was great. Twice used Greek yoghourt instead of milk, and it worked great.I don't mind the sugar and the oil, it's a treat after all. When I didn't have fresh blueberries I used wild frozen, rolled in a little bit of flour. Mine were done in 21 min. I will be making these regularly.
Way too much oil! These were greasy and my paper liners were soaked in oil. If I made it again I would cut the oil and possibly do apple sauce to substitute some of the oil.
I've tried many zucchini muffin recipes and this is by far the best. I left out the pecans and added 1/2 cup extra blueberries and blackberries. Also did 1/4 cup applesauce and 1/4 olive oil instead of the full olive oil amount.
Made according to recipe with extra blueberries added. Everyone loved them!
Excellent Recipe! Will definitely make these muffins again! I just love using the Zucchini out of my own garden and my boyfriends dad gave us blueberry's from his blueberry bushes. Yum! A few changes... I did not add any salt (no need for it) and I also did not put quite a 1/2 cup of sugar (no need for so much sugar in recipes) It only took these little muffins about 18 minutes to bake and with add a bit more Zucchini they turned out delicious! Hope this review helps!
These muffins were awesome! I didn't have any brown sugar, so I only made these with the 1/2 cup of white. I think they tasted just fine with less sugar. I'll definitely make these again - what a great way to use up all the extra zucchinis I have kickin' around :)
These are amazing! Super moist and delicious! My daughter is allergic to eggs and milk so I substituted the egg with flax seed/water and used her milk. She doesn't like super sweet foods and she loved these! So happy! Thanks for sharing! I will be adding this to my favorites! :)
These are very good! I did not measure the amount of zucchini I used because I had some leftover shredded from another recipe and just dumped all of it in. I think it was about one cup. I did put it in a colander for a bit to drain some liquid. I only made one change which was using walnuts instead of pecans but only because the walnuts were on top in my freezer. They did bake about 30 minutes total. When I have zucchini again, I will make these again!
Delicious and moist. I used applesauce instead of oil (don't ever use olive oil in baking anyway -- yuck!) Next time I'll double the blueberries too.
Fantastic favor!! The muffins are very moist with the hint of cinnamon favor which I loved. Did not add the pecan, my husband doesn't like them. I plan to make these again.
Wow this is the perfect muffin....perfect texture and all the flavours meld together to create an amazing taste. I can't keep them more than an hour after baking as family and guests have them eaten and ask when more will be made or ready! Truly a keeper! After using olive oil in recipe as it calls for I prefer any veggie (canola ect) oil in place of. I never did understand why a baking recipe calls for olive oil (let me know)....changes the taste as most olive oil overpowers the flavour.....definitely don't use olive oil in place of regular oil in biscuits, I learned the hard way when I didn't have any veggie oil left and tried olive oil.
These are fantastic. I just tried this recipe to use up a large zucchini and some blueberries that I had in the fridge. And it turned out so delicious. I didn't replace the oil with applesauce even though I usually would. I did put just a bit less sugar than the recipe calls for because that is our habit. I had somewhat more zucchini and blueberry than the recipe specified and even added a small carrot shredded. It still came out good with all that extra produce.
Excellent recipe! I added a 1/4 tsp. nutmeg and also made it dairy free by using almond milk instead of regular milk.
I added shredded carrot instead of blueberries and only a 1/3 cup of white sugar. They were delicious! Can't beat a warm muffin with a little bit if butter with a nice cup of tea; sublime!
Follow recipe directions exactly. Delicious! Makes 12 muffins.
Very good recipe. I omitted the nuts for my kiddos but they were fantastic and a big hit with my 3 year old!
I LOVE this recipe. Moist and delicious, and almost anything can be thrown in or substituted for the blueberries/pecans- walnuts, coconut flakes, sunflower seeds, chocolate chips... Thank you for sharing!
I didn't have time to make this as written before making the changes I knew I wanted. I read several reviews and made a few changes of my own, and am quite pleased with the results. I was looking for a low fat, low sugar, healthy muffin instead of a cupcake masquerading as a muffin. I used whole wheat flour, subbed unsweetened applesauce for the oil, finely grated the zucchini and squeezed the extra water out of it, completely left out the white sugar (accidentally the first time, intentionally the second time), and used a heaping 1/2 cup of blueberries. I am very pleased with the result- a tender, healthy muffin with just the right amount of sweet. I'm going to try freezing them to keep them longer, and take them out as I want them. I will definitely be making these again.
These muffins are seriously good! They have a wonderful texture and are not too sweet. I made a few minor changes and here they are. I used all brown sugar and only 1/2 cup. I didn't have any pecans so I used double+ the amount of walnut halves. I love the big crunch you get with them. I used frozen blueberries. After they were all mixed up the batter seemed almost too thick so I added a bit more milk. Of course, that meant they needed to bake a bit longer too. Their tender texture made them a bit more difficult to remove from the pan but I noticed that the last ones I removed came out better than the first so next time I think I will leave them in the pan for a few minutes before running the knife around the inside of the cups and taking them out. Those changes are so insignificant that I don't feel bad at all for still rating these 5 star muffins. Yummmmmmy!!!!! Note: I have made these a number of times with different nuts and fruits and dried fruit and each time they turn out awesome. If I use frozen zuke then the mixture is runny so I toss in enough oatmeal to make the batter a thicker consistency. Still yummmmmo!!!!!
Super delicious and easy! I left out the pecans but otherwise followed the recipe. Absolutely yummy!!! Will make these again, delish!
I made these muffins exactly according to the recipe and they are awesome! My husband loves them and I've made them multiple times since. I use a jumbo muffin tin and cook them the full 25 mins and they turn out perfectly. Seems like the type of recipe where you could easily substitute other nuts or fruit if you want to mix things up.
Excellent recipe ... only change was that I used 1/2 wholegrain flour ... needed nothing else changed. Brought them to a family get together and not one was left (doubled the recipe too). Thanx for sharing.
These are so moist and taste wonderful!
I made it dairy free and whole wheat, and I lowered the glycemic index with the following substitutions: almond milk, whole wheat flour, Swerve (for granulated sugar), & organic brown coconut sugar. It’s still quite good! I’d probably give my version a 4.5/5, but I’m sure the original would’ve been a 5. Delicious,
I didn't have pecans and did not add any nuts. I used coconut oil instead of olive oil. Not greasy at all. These were fantastic tasting. One of my favorites now!
I thought these were great! They were easy to make and everyone who tried them loved them. I took them to my bridge club and everybody asked for the recipe. Definitely a keeper and I followed the recipe the way it was with no changes.
Out of this world good! I found some cinnamon chips in my pantry, so instead of adding cinnamon, I added 1/4 cup of these. They were intended to be breakfast for the next morning; Out of the 15 miffins, there were only six left by bedtime.
I am NOT a fan of zucchini, and usually not a big fan of muffins, but these are absolutely great!! I noticed another reviewer remarked about them being greasy. When I first took them out of the pan they seemed a bit oily, but they had no oily taste, and after sitting a bit just seemed very moist and very flavorful. Thanks for a great recipe!
I made it this morning for breakfast and it came out great. I was looking for recipies that did not involve squeezing out the zucchini and this worked great. I made two changes however. 1. Reduced white sugar to 1/3 cup instead of 1/2 and 2. Substituted 1/2 cup oil with 1/2 cup mashed up banana and 1/4 cup oil.
These turned out very good! I used blueberries from the tundra behind our house and my whole family enjoyed them.
Just made these today as stated with one exception...ran out of milk this morning but has some heavy cream so I used that! The muffins turned out fabulous! My husband thought they were great too and he isn't even a zucchini fan! Very moist and flavorful. They didn't rise a ton so I made a 2nd batch and filled the muffin cups up to almost full. Will definitely be making these again!
Made exactly as recipe called for and these were the best, moistest muffins I have ever made!!!
Delicious!!! I used whole wheat flour instead of white and apple sauce instead of olive oil. Very moist and tasty!
I've made these several times already and am making them again now. They are moist and so good!
Delicious! I tried the recipe with blueberries and then again with raspberries. The raspberries add a subtler fruit flavor, but they are still so delicious!
I did make several changes. Made Mini muffins instead of full size. Baked at 350 for 10 minutes. Left out pecans, doubled blueberries and replaced 1/2 of oil with apple sauce and 1/2 with peanut oil.
Made them just as stated and everyone loved them. My daughter said she would try them even though she doesn't like blueberry muffins. She loved them! I will be making them often.
This is an awesome recipe!!! My family loves it! The changes I made is I use white whole wheat flour and I used honey instead of the brown sugar.
Fabulous! This recipe will be in my regular line up! Whole family loved it!
A definite winner! Here's how I made it gluten free and a little healthier: I replaced the flour with 1/2 C Almond Flour, 1 C Oat Flour, and a tsp of xanthan gum. I also added 1/4 C of ground flax seed to the dry ingredients. The first time I made this recipe I thought they were pretty sweet, so the second time I reduced the white sugar to 1/4 cup and it's definitely still plenty sweet. The last change I made was to swap the olive oil with coconut oil. That doesn't necessarily change the fat or calories, I just really like the flavor of coconut oil in baked goods. Both times I made this my family and guests gobbled them up. I suggest doubling the batch and freezing them if you want some for yourself!
So delicious and so easy! I left out the pecans and salt and Added 1 cup fresh blueberries instead of just a 1/2 cup. Will make again!
This recipe provides a good base and can be adapted quite a bit. I ended up substituting grated zucchini for apple sauce and plain yogurt instead of milk and ended up with very moist muffins (in a good way).
Excellent! Made them yesterday and they're gone already! Always sub applesauce for oil, besides followed exactly. May try less sugar next time. Not cause they're too sweet, just always trying to cut back. I'll be making a second batch today! Thx for a great recipe!
making these muffins is a good life choice
Excellent zucchini recipe that doesn’t have as much sugar as most others I’ve seen. I did cut it back a bit further though and they were still moist and delicious with just the right amount of sweetness. This is now my go to zucchini muffin recipe!
Made them just like the recipe said, I loved them and plan and using this as a base for muffins in the future.
Delicious! I doubled the blueberries & subbed a banana for the olive oil to use an old one, plus added some wheat germ for chewiness & threw in a purple carrot to match the purple blueberries' antioxidants. The increased wet seemed to balance the dry because they were perfectly moist & fluffy. Very tasty & my veggie-hating SO had a bite unawares... he loved it. Even after I told him it had zucchini & carrot. Perfect healthier muffin! My new go-to blueberry muffin. I fully expect without my changes these will still be delish! I just had stuff to use up.
Used walnuts v good thanks for sharing
So so good muffins.....will make these over and over!
Super moist and delicious. Thanks for the recipe!
My whole family LOVED this recipe. I did as a few others suggested and added a bit of nutmeg to go with the cinnamon and I used Saskatoons instead of blueberries. I really don't want to mess with it much more because it is probably the best muffin I have ever had.
I have made these several times and they are delicious The only thing I did differently was use Splenda or Stevia, Splenda brown sugar. My husband is diabetic
Made this recipe for a Ladies' Breakfast. Huge hit! Substitutions- vanilla almond milk instead of regular milk to keep it dairy free and slivered almonds instead of pecans just because I didn't have pecans. Yum!
Made it without the pecans , but otherwise as is. Muffins came out moist, light and not too sweet. They were so delicious that I made another double batch two days later to bring to the office.
Moist and delicious. Healthy too. 35 minutes is a bit of an underestimation. More like 60 min total with prep. The only sub I made: Instead of 1/2 c. oil, I used 1/4 c. apple sauce and 1/4 c. oil. So yummy.
Amazing- easy to make, very moist and delicious. Was absolute hit. My favorite recipe with zuccini.
Made these with almond milk and omitted the pecans. They were terrific!
Made this recipe exactly as shown...the muffins were amazing!! Moist and full of flavor!!
I totally changed this recipe, but used it as a base anyway. Used whole wheat white flour, switched the sugars - used 1/2 cup of brown and 1/4 cup of white, used canola instead of olive oil and reduced the amount, as I used two very ripe bananas instead of the milk and part of the oil, then used walnuts instead of pecans. Used a generous cup of zucchini. Maybe not the author's recipe, but boy were they delicious!!
Awesome flavour, will definitely make again. Editing to add that I had to make them again a week later. Such a big hit!
Excellent! I made it healthier by using white whole wheat flour, reducing white sugar by half, and applesauce for most of the oil - kept about 3 T of olive oil for a double batch. I used 1 cup blueberries for the first 12 muffins and mini chocolate chips for the other 12. Both were delicious and gobbled up by kids!
used 1 cup whole wheat 1/2 cup white flour, no white sugar only 1/4 cup of brown sugar, no cinnamon, 1/4 lemon juice instead of milk. no vanilla, walnuts instead of pecans.
I have never made homemade blueberry muffins before I tried this recipe! I will be making them again. The only changes I made were to use 1/4 C Canola Oil in place of the olive oil and I only used 1/4 C white sugar instead of 1/2 C. They were great! Sweet enough! I also added a few extra blueberries
THESE. ARE. AMAZING! Little tidbit: it says to mix just until the ingredients a
Added blackberries as well. Moist and delicious
These are now a weekly staple in our house. My husband and I love them!
Holy cow, these are good! I reversed the amts of white and brown sugar, and I didn't have any eggs, so I substituted 1/4 c of vanilla yogurt. So moist, so delish! My 11yo almost dropped his teeth when I told him there is zucchini in there! Even my husb loved them. Definitely make these!!
Great muffins! I made a few changes based on what we had... Swapped out 1/2 cup of flour for oat bran. Used sour cream instead of milk. Followed advise from another review: reduced white sugar to 1/4 cup, and added 1/4 cup of honey. Used 1 cup of frozen blueberries instead of fresh. Left out the nuts. At the end, the muffins were super moist. They were still a bit sweeter than I'd like, so I'd probably reduce the sugar a bit more next time.
I used raisins instead of blueberries & used 1/2 white & 1/2 whole wheat flour....they're a keeper!
I also made an egg-free version for my daughter using a "flax-egg" turned out fabulous too!
Excellent recipe with tweaks. I used applesauce in place of oil, but I always do that with any recipe for baked goods that calls for oil. I used almond milk in place of regular milk. I also added a crumb topping that I made with 3/4 cup of flour, 1 tsp. cinnamon, 1/4 cup of butter and 1/2 cup of brown sugar. It was the perfect amount for 12 muffins. Also, my oven runs hot and the muffins were perfect after 20 minutes. My kids love these.
Very good combination. Super easy to make - great breakfast muffin.
These are great muffins. Quick to make and bake. Not overly sweet. Will make again!
I used almost two cups of zucchini and more frozen blueberries than what is written. I also used some coconut oil with the olive oil. I did not use nuts as the kids did not want them. These were really good! My five year old several warm ones for breakfast this morning and loves them.
I used walnut milk instead of regular milk. They are quite good but not very sweet. Good grab and go snack. Made a double batch and froze one.
This is excellent!! Since I am diabetic (type 2) I have been using Monk Fruit (white) sugar and Eurythinol (brown) sugar in my recipes. And both work beautifully in this recipe. Just use about 1/8 cup less of them than you would regular sugar. They are that sweet. I'll make this recipe again in the future.
I've made a lot of muffins but this is the best....No change in recipe needed..
No nuts, but, exactly the same! Easy and the best muffin I’ve made, yet! My husband said “forget making Banana Bread, these are so good!” Yay!
Fantastic. I used more finely shredded zucchini instead of the milk. Also, I always substitute 1/3 to 1/2 of the white flour with a freshly ground mix of: pecans, almonds, oats, flax. Adds depth to the flavor but allows the wheat flour to still provide the consistency you want. Double or even triple the blueberries.
Yum! Added some course sugar on the tops - make sure not to overcook.
Halved the white sugar, used half white flour, half whole wheat and used applesauce instead of the oil. Can't stop eating them !
Very moist and tender light crispiness around the edges made it very good. I added a heaping 1/4 tsp of Nutmeg (think I'll make it a 1/2 tsp next time) and canola oil since I only had EVOO, thought may be to strong a flavor. Next time I will added a oatmeal crumb topping making it a solid 5 star rating. It is a keeper for sure!