How long will zucchini muffins last?

Blueberry zucchini muffins will stay fresh for 2 to 3 days at room temperature, about 5 to 7 days in the fridge, and up to 3 months in the freezer if stored correctly.

How to keep blueberry muffins from getting soggy?

Line your container with paper towels to absorb moisture. Also, make sure your zucchini is well-drained before mixing into the batter.

How to know if blueberry muffins are cooked?

Look for golden tops and use a toothpick—insert it in the center, and it should come out clean. If using frozen blueberries, add 2 to 3 more minutes of baking time.

How to enhance blueberry flavor in muffins?

Use lemon zest in the batter—it naturally brings out the berry flavor. You can also add a handful of chopped dried blueberries or use a blueberry reduction swirl. For more fun and fruity options, you might also enjoy this Zucchini Cottage Cheese Fritter recipe or my rich Chocolate Zucchini Bread that’s always a hit with guests.

Blueberry Zucchini Muffins – 5-Star Moist & Easy Recipe

Ingredients

Scale

1 cup grated zucchini (drained)

1 cup blueberries (fresh or frozen)

1/2 cup vegetable oil

1/2 cup Greek yogurt

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

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Instructions

1. Preheat oven to 400°F (204°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together oil, yogurt, sugar, eggs, vanilla, and lemon zest.

3. Stir in grated zucchini until combined.

4. In another bowl, mix flour, baking soda, baking powder, and salt.

5. Gradually fold the dry mixture into the wet ingredients until just combined.

6. Toss blueberries in a tablespoon of flour and gently fold into the batter.

7. Divide the batter evenly between the muffin cups, filling each about 3/4 full.

8. Bake at 400°F for 5 minutes, then reduce to 350°F and bake an additional 13–15 minutes.

9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not thaw frozen blueberries before using.

Drain zucchini well with a towel to prevent soggy muffins.

These freeze perfectly—wrap individually and reheat as needed.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg