If you love switching up muffin recipes as much as I do, this blueberry zucchini muffins is such a fun change of pace. Muffins are one of those things you can easily customize depending on the season, what you have on hand, or whatever flavors you’re craving that week.

I’m always experimenting with new combinations, and this recipe is a great example of how simple ingredients can come together in a fresh.

The mix of moist zucchini, juicy blueberries, and a light lemon flavor keeps these muffins from feeling boring while still being easy enough to make any day of the week. They’re perfect for breakfast, a quick snack, or even a sweet treat to share, and they’re a great reminder that switching things up in the kitchen can be both easy and delicious.

Ingredients

• 1 ½ cups all-purpose flour
• ⅔ cup sugar
• 1 egg 
• ½ cup vegetable oil
• ¼ cup milk
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini
• 1 cup fresh or frozen blueberries
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

How to make Blueberry Zucchini Muffins

1. Heat the oven to 375°F. Place paper liners into a muffin pan.
2. In a small mixing bowl, mix the flour, sugar, baking soda, cinnamon, and salt until blended.
3. In a separate larger bowl, mix the egg, oil, milk, lemon juice, and vanilla. Add the dry mixture to the wet mixture and stir gently until combined. Fold in the zucchini and blueberries, mixing just until evenly spread.
4. Spoon the batter into the muffin cups, filling them about three-quarters full. Bake for 20–22 minutes, or until a toothpick pushed into the middle comes out clean.
5. Allow the muffins to cool and enjoy

More Muffin Recipes

• Oatmeal Blueberry Muffins
• Keto Blueberry Muffins