Blueberry Zucchini Muffins

a basket of blueberry zucchini muffins

Blueberry Zucchini Muffins are plump moist muffins loaded with zucchini and juicy blueberries, topped with a fresh lemony glaze that makes them the perfect late summer/early fall snack.

Blueberry Zucchini muffins with a lemon glaze on a cooling rack

These muffins are a riff on my blueberry zucchini snack cake, one of my most popular recipes.

Blueberry and zucchini is one of the freshest combos and it bears repeating…I put them under my glass dome in the kitchen and by the end of day there was only one left. My lone leftover muffin was fabulous for breakfast this morning so I know they keep beautifully.

Lemon glazed blueberry zucchini muffins on a rack

These muffins aren’t too sweet, the shredded zucchini keeps them moist, and you get those awesome bursts of tart blueberry in every bite. The lemon glaze guilds the lily. If you have kids going back to school, or back to home school, these would be a thoughtful treat for them.

making batter for blueberry zucchini muffins

This is a one bowl dump and mix recipe with no heavy equipment required.

Just perfect for lazy end of summer weekend mornings. I simply measure and add each ingredient starting with the egg and ending with the blueberries and zucchini. It’s a no muss no fuss proceedure. Scoop the batter right into your muffin pan with an ice cream scoop.

Scooping muffin batter with an ice cream scoop

The secret to high rising muffins (isn’t what you think)

I’ve discovered after much experimentation that one of the best secrets to getting my muffins to rise high is to let the batter rest…almost the longer the better, up to 2 hours, at room temperature. I know it sounds strange, but the longer you let them sit, the higher they’ll rise. My first 6 muffins rose fine, but the last two, which I didn’t get around to baking until much later, rose the highest. Next time I’ll leave the whole bowl of batter on the counter for at least an hour. Sounds crazy but it works.

blueberry zucchini muffins ready to bake

Tip for getting muffins out of the pan without sticking

I love to make muffins without paper liners, they bake up bigger and just seem more bakery style to me. But when they don’t have the benefit of that liner, they can stick…here’s what I do…

  • I spray the muffin pan well, and then dust with flour.
  • After baking I let the muffins cool for 15 minutes, then I run a thin offset spatula around the edges of all the muffins before gently prying them out.


blueberry zucchini muffins just out of the oven

Muffins and fruit are a perfect match!

breaking open a blueberry zucchini muffin

My husband who is a slightly picky eater (he would not agree) really loved these, and he’s not normally a muffin kind of guy. They are extra special, you won’t be disappointed in them.



blueberry zucchini muffins in a basket




a basket of blueberry zucchini muffins
5 from 25 votes

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins loaded with zucchini and juicy berries topped with a fresh lemony glaze are the perfect back to school snack.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 muffins
Author Sue Moran


  • 1 extra large egg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup cultured buttermilk
  • 1 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all purpose flour (fluff, scoop, and level for accurate measurement)
  • 1 cup blueberries
  • 1 lightly packed cup shredded zucchini

lemon glaze

  • 1 1/2 cups confectioner's sugar, sifted
  • fresh lemon juice, about 3+ tablespoons


  • Preheat the oven to 375F Grease and flour a muffin pan, or use muffin liners.
  • Crack the egg into a large mixing bowl and whisk in the oil, sugar, buttermilk, and vanilla. Beat well until everything is combined.
    mixing muffin batter
  • Whisk in the baking powder, baking soda, and salt. Then fold in the flour, followed by the zucchini and blueberries. Fold gently so you don't squish the berries.
    folding in berries and zucchini to muffin batter
  • I like to let the batter rest on the counter for up to an hour for best rising. But this is optional, you can bake right away if you like. Scoop the batter into prepared muffin cups, filling to the brim. I made 8 muffins, but this will depend on the size of your muffin cups.
    filling muffin cups
  • Bake in your preheated oven for about 25-27 minutes, or until risen and just turning golden, you can check with a toothpick. Different ovens vary greatly, so check these on the early side. If your muffins are smaller than mine, they will take less time.
    just baked muffins
  • Let the muffins cool for about 15 minutes before loosening the edges and turning them out of the pan to cool completely on a rack before glazing.
    cooling muffins
  • Whisk the lemon juice with the powdered sugar to make the glaze. Use enough lemon juice to make it thick but spreadable. Spoon the glaze over the top of the cooled muffins.
    glazing muffins
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 12, 2021 at 2:31 pm

    5 stars
    I LOVE the cake version !!! Just in case I’m wondering if these freeze well. Trying to use up zucchini and would love to save some muffins for later.

    • Reply
      Sue Moran
      September 12, 2021 at 4:11 pm

      They freeze beautifully Peggy!

  • Reply
    Colleen M
    August 10, 2021 at 3:04 pm

    5 stars
    Wow! From about five minutes after these muffins went in the oven my family was asking what I was making because it smelled so good.
    Once out of the oven and almost cool, they were almost all gone (I made a dozen.) so no need to put the lemon drizzle on. Awesome! I am going to make another batch later today. Love that I am getting fresh blueberries and zucchini into my family. Thanks Sue!

  • Reply
    Jo-Ann Pullen
    September 5, 2020 at 9:27 am

    need nutrianal info

  • Reply
    August 27, 2020 at 1:43 pm

    Is your muffin pan standard size or jumbo? These look great!

    • Reply
      August 27, 2020 at 2:53 pm

      It’s standard, but slightly wider at the bottom, so they look a little bit bigger than normal. I find muffin tins, even standard ones, do vary.

  • Reply
    Cherie Rosenstein
    August 17, 2020 at 12:42 pm

    Can this be made in a loaf pan?
    if so, how long do I have to bake this?

  • Reply
    August 17, 2020 at 7:01 am

    5 stars
    Thank you for this wonderful recipe! It’s a nice change from a traditional blueberry muffin. It’s more savory, a bit less sweet, but every bite has a tart little burst of blueberry. Well done! I am putting this in our family recipe box. They are already loved with the family!

  • Reply
    August 16, 2020 at 11:11 am

    Making recipe for guests with lactose sensitivities, can I substitute almond milk?

    • Reply
      August 16, 2020 at 2:38 pm

      That should work fine.

  • Reply
    August 16, 2020 at 9:35 am

    5 stars
    I made these muffins yesterday and they are undoubtedly one of the best muffins I’ve ever made! The taste and texture are perfect and the lemon glaze compliments rather that overpowers the muffin. Thanks so much Sue for this wonderful recipe. I will definitely be adding this to my regular rotation!

  • Reply
    August 15, 2020 at 11:44 am

    5 stars
    The muffins look delicious! I’m looking forward to making them soon.

  • Reply
    August 15, 2020 at 6:44 am

    Can you use frozen blueberries or do they have to be fresh? Thank you in advance. These look amazing!!

    • Reply
      August 15, 2020 at 7:12 am

      Yes, frozen are fine, just use them frozen, don’t thaw.

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