Whole Grain Blueberry Zucchini Muffins

These whole wheat blueberry zucchini muffins are a healthier option when you’re craving muffins from your local coffee shop. Plus, they freeze great making them ideal for meal prep!

I don’t know about you, but one of my favorite parts of summer is in-season zucchini. 

Not only is it delicious grilled or spiralized, but zucchini also adds moisture and nutrition to baked goods. Which brings us to these blueberry zucchini muffins! 

Here’s why I know you’ll love these muffins as much as I do: 

• Can easily freeze any extras.
• Lower in sugar and calories than coffee-shop varieties.
• Great use for summer zucchini and blueberries. 
• Strike the right balance between healthy and comforting.

Did you know you can freeze zucchini? 

While this green vegetable is typically available year-round, it’s peak season is in the summer. And when produce is in season, chances are it’s less expensive. 

And while there are a TON of recipes to put zucchini to good use during the summer, you can also freeze extras to use later on during the year.

The easiest way to freeze zucchini is to shred it.

To do this, start by washing your zucchini and cutting off the ends. To shred it, you can either use a shredding blade on your food processor (this is my go-to method), or you can do it by hand with a cheese grater. 

Give the zucchini a little squeeze with a paper towel to remove any excess water, then place in a zip-top bag. Try to remove as much air as you can before fully sealing the bag. 

Another helpful tip is to freeze your shredded zucchini in 1 or 2 cup portions to make it easier to thaw and use later. 

Frozen zucchini will technically keep for 9 or even 12 months, but I find it’s best when used within 3-4 months. To thaw, simply place it in the fridge overnight. You’ll want to really squeeze out any excess moisture before adding the thawed zucchini to your recipe. 

For more tips on making these muffins (including how to freeze and reheat them) be sure to check out the notes section below the recipe. 

 

Print Recipe

Blueberry Zucchini Muffins

 

These whole wheat blueberry zucchini muffins are a healthier option when you’re craving muffins from your local coffee shop.

 

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

 

Course: Snack

Keyword: Healthy Blueberry Zucchini Muffins

Servings: 12 muffins

Calories: 178kcal

Author: Kelli McGrane, RD

Ingredients

• 1 cup white whole wheat flour (113 grams)
• ¾ cup oats pulsed into a flour, can also use quick-cooking oats if you don't have a food processor.
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup shredded zucchini about 1 small zucchini
• ⅓ cup avocado oil
• ½ cup maple syrup or honey
• 2 large eggs
• 1 cup plain Greek yogurt 2% fat for best texture, can use 1% or whole fat too
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen blueberries

Instructions

• Preheat the oven to 425 F and lightly grease a 12-cup muffin tin.
• Shred zucchini using either the shredding blade on a food processor or by hand using a grater. Wrap shredded zucchini in a few paper towels or a cheesecloth and squeeze to get rid of excess moisture. Set aside.
• In a large mixing bowl, combine whole wheat flour, oat flour, baking soda, cinnamon, and salt. Mix until well-combined then stir in shredded zucchini. Set aside.
• In another mixing bowl, combine oil, maple syrup, and eggs. Whisk well to combine, then stir in yogurt and vanilla extract. Pour wet ingredients into the dry and mix until just combined. Carefully fold in blueberries.
• Using a ¼ cup, distribute batter evenly into the muffin tin.
• Bake for 15 minutes, or until an inserted toothpick comes out clean. Remove pan from oven and place on a cooling rack. Cool completely before removing muffins from the tin. Store muffins in an airtight container in the fridge for up to 4 days.I find these taste best microwaved for about 15-20 seconds before eating. See notes below on tips for freezing muffins.

Notes

Nutrition

 

Servings 12 | 178 Calories per Serving

 

3 g protein; 36 mg cholesterol; 206 mg sodium; 7.9 g fat; 1.1 g saturated fat; 22 g carbohydrate; 1.9 g fiber; 10 g sugar

Tips and ingredient substitutions

• These muffins freeze really well! Once the muffins have cooled completely, wrap each muffin individually in plastic wrap or a reusable beeswax wrap, then place all the wrapped muffins in a zip-top bag. Store in the freezer for up to 4 months. When ready to reheat, simply remove a muffin from the freezer and microwave for 20-25 seconds. 
• You can also use regular whole wheat flour instead, just note that 1 cup equals 120 grams (if using a scale to measure your ingredients).
• All-purpose flour also weighs 120 grams for 1 cup.
• I haven’t tried this recipe with a flax or chia egg, but either should work well. 
• If using frozen blueberries, do not thaw before adding to batter. It can also help to lightly toss them with some of the flour before stirring them into the batter. This will help keep them from sinking to the bottom of the muffins.