Blueberry Zucchini Muffins


4.8 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 190.9
  • Total Fat: 5.4 g
  • Cholesterol: 26.6 mg
  • Sodium: 140.6 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Blueberry Zucchini Muffins calories by ingredient
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Muffins Muffins
Number of Servings: 24


    Egg, fresh, 3 large
    *Canola Oil, .5 cup
    Applesauce, sweetened, .5 cup
    Granulated Sugar, 2 cup
    Brown Sugar, .25 cup, packed
    Zucchini, 2 cup, mashed
    *Flour, white, 3 cup
    Salt, 1 tsp
    Baking Powder, 1 tsp
    Baking Soda, .25 tsp
    Cinnamon, ground, 1 tbsp
    Blueberries, fresh, 1 cup


Mix first 6 ingredients. Mix dry ingredients and add to wet ingredients. Pour into 2 loaf plans, or 2 regular size muffin pans (24 muffins)

Bake at 350 degrees until the muffins test clean.

Number of Servings: 24

Recipe submitted by SparkPeople user BECCA1975.


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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    Best ever!!! I just made these and they were so moist and flavorful. I cut the sugar a little and used 1/2 cup dried cranberries in place of the blueberries. FANTASTIC! - 7/18/09

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  • Incredible!
    2 of 2 people found this review helpful
    This recipe is fantastic unaltered but in attempt to make it a little healthier I tried 1 cup whole wheat flour & 2 cups white. I also used Splenda & Splenda Brown Sugar subs. My family liked the 'wheat muffins' better, but that may be because you cannot see the zucchini in them :) - 9/1/09

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  • 2 of 2 people found this review helpful
    I substituded the flour with Bob's Red Mill Gluten Free all-purpose flour and they came out great! - 7/21/09

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  • Incredible!
    2 of 2 people found this review helpful
    Fantastic! It took about 45" to bake two bread loaves, in case anyone is wondering an approximate time, but remember that our ovens are all different. I used fresh berries and fresh shredded zucchini. The only applesauce I had was flavored, but it was berry flavored and it came out just great! - 7/15/09

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  • Excellent! Used Coconut Oil instead of canola. Added some wheat germ, flax and chia seeds to make it a little healthier. Will be my go-to muffin recipe! - 7/8/12

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  • Very good! I reduced the sugar, added walnuts and ginger. Great way to use up my HUGE zucchini, and the blueberries in the freezer! - 9/23/10

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  • Excellent choice and a great way in using zucchini from my garden. I grate my zucchini than mashing. It works just the same. - 8/26/10

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  • Really good! I added walnuts. Everyone ate these and liked them. - 6/6/10

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  • Kids ate them. DH ate them. MIL ate them. I might get one to try when I make them again! I'd say that makes these VERY good! - 8/30/09

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  • so tasty!! i am going to put some in the freezer to keep for later. the muffins took about 20 minutes to cook. - 8/30/09

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  • Very good and moist...great way to sneak veggies on to the kid's plate! - 8/16/09

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  • Delicious. Great for dessert, too! Always keep a supply in the freezer. Thanks for sharing........ - 8/3/09

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  • The whole family loved these- even the non zucchini lovers. What a wonderful way to use the plant that keeps on giving all summer long. Will freeze zucchini to make these all through the year, will also try seasonal fruits other than strawberry, will keep you posted with the results. - 7/31/09

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