blueberry zucchini muffins with gluten-free and vegan options
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Blueberry Zucchini Muffins ~ Gluten-Free and Vegan Options

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Blueberry zucchini muffins are amazing; I don’t know why I didn’t try this combination sooner. I thought the magic ingredients for zucchini muffins were adding chopped apples or chocolate chips, but low and behold, blueberries are an absolute game changer.

blueberry zucchini muffins with gluten-free and vegan options

One thing that I really love about zucchini is that it adds wonderful moisture to baked goodies without big flavor changes. It’s, of course, going to bump up the nutrition a bit too.


Remember these three tips when making muffins:

  • Avoid over mixing the batter.
  • Fill muffin cups three-fourths full.
  • Don’t leave the muffins in the pan or in the silicone cups for over 5 minutes to cool. This will cause them to overcook and possibly be soggy on the bottom.

blueberry zucchini muffins with gluten-free and vegan options

Using silicone or paper liners will prevent you from needing grease or using a non-stick spray in your muffin tin. The silicone liners slip off easily from the muffins and are dishwasher-safe.

blueberry zucchini muffins with gluten-free and vegan options

To Make Blueberry Zucchini Muffins, You Will Need These Ingredients:

Try Light Chocolate Zucchini Cupcakes, a sweet, guilt-free treat that doesn’t even need frosting.

light chocolate zucchini cupcakes

Enjoy your muffins.

Blueberry Zucchini Muffins ~ Gluten-Free and Vegan Options

Cook Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Blueberry zucchini muffins, breakfast muffins, dairy-free muffins, gluten-free blueberry zucchini muffins, vegan zucchini muffins, zucchini recipes
Servings: 26 Muffins
Calories: 243kcal
Author: Mary Krick


  • 3 eggs ~ egg substitute if necessary I used EngerG Egg Replacer
  • 1 cup oil
  • 2 tsp. vanilla
  • 2 1/4 cups sugar
  • 2 cups zucchini grated
  • 3 cups all-purpose flour ~ gluten-free if needed preferably a one-to-one gluten-free flour blend
  • 3 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp baking powder ~ corn-free if needed
  • 1 tsp salt
  • 1 cup chopped walnuts omit for nut-free
  • 1 1/2 cup blueberries ~ I used fresh


  • Preheat oven to 350
  • Prepare muffin tins with a non-stick spray, oil, silicone liners, or paper cupcake holders.
  • In a small bowl add flour, cinnamon, baking soda, baking powder, salt, and walnuts. Mix. Set aside.
  • In a large mixing bowl add eggs, oil, vanilla, and sugar. Mix well.
  • Add zucchini and mix well.
  • Add flour mixture and stir to mix. Don’t over-mix; this will make your muffins tough.
 Fold in blueberries.
  • Spoon into muffin tins about 3/4 full
  • Bake muffins for 25 minutes. Check a few minutes early in case of oven variations.
  • Let muffins sit for no more than 5 minutes before removing them from the muffin pan, as this helps them hold their shape and prevents your muffins from becoming soggy on the bottom.
  • Let muffins cool completely on wire racks.


Serving: 1Muffin | Calories: 243kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 156mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

blueberry zucchini muffins with gluten-free and vegan options

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