The Healthy Blueberry Zucchini Muffins You'd Never Guess Are Actually Good for You
These are the muffins that fooled my husband, my kids, and everyone who's ever told me healthy baking can't taste good. Shredded zucchini keeps them incredibly moist, Greek yogurt adds protein, and blueberries make them feel like a treat. No one will guess there's a vegetable hiding in every single bite.
Equipment
- Muffin tin
- Paper liners or non-stick spray
- Box Grater
- Two mixing bowls
- Clean kitchen towel or cheesecloth
- Whisk
- Rubber spatula
Ingredients
- 1 1/2 cups all-purpose flour (or whole wheat pastry flour)
- 1 cup grated zucchini (from about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or avocado oil
- 1/3 cup plain Greek yogurt (full-fat or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 375°F. Line muffin tin with paper liners or spray with non-stick spray.
- Shred the zucchini: Grate on large holes of box grater to get about 1 cup loosely packed. Toss with a pinch of salt and let sit in a colander for 5 minutes.
- Squeeze the zucchini: Transfer to a clean kitchen towel or cheesecloth and wring out over the sink. You'll be shocked how much liquid comes out.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center.
- Mix wet ingredients: In a medium bowl, whisk eggs, honey (or maple syrup), melted oil, yogurt, and vanilla until smooth. Stir in squeezed zucchini.
- Combine: Pour wet into dry and fold with rubber spatula until just combined – about 12 strokes. A few streaks of flour are fine. Do not overmix.
- Fold in blueberries: Add blueberries (tossed in 1 tablespoon flour if using frozen) and fold 3-4 times until just distributed.
- Fill muffin cups: Divide batter evenly among 12 cups. They'll be almost full for nice domed tops.
- Bake at 375°F for 18-22 minutes until tops spring back and toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool: Let muffins rest in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Key tips: Squeeze the zucchini thoroughly – that step makes or breaks the texture. Do not overmix the batter; mix until just combined for tender muffins. Store in an airtight container at room temperature for 3 days, in the fridge for 5-7 days, or freeze individually for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.