Whole wheat blueberry zucchini muffins

Seasonal summer blueberries and zucchini collide in this summery muffin giving you fruit and vegetable in each bite! 

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These muffins are a delicious snack, breakfast, or lunchbox item. They change-up regular zucchini bread with the addition of fresh blueberries. The blueberries add a burst of color and flavor to these muffins.

These muffins also use whole wheat flour. Whole wheat flour adds a different texture and flavor to baked goods. Here we use 1 cup of whole wheat flour along with 1/2 cup of all purpose. You can use all regular all purpose flour if you prefer, but I like the addition of whole grain flour.

These muffins use half oil and half unsweetened applesauce in the batter. We almost always have applesauce on hand as my kids love it. If you don't have it, you can use all oil of your choice. 

I've only made these muffins with fresh blueberries, but frozen should work fine as well. The berries and zucchini make these muffins very moist and flavorful. Since they are so moist, they don't last long.

Since we go blueberry picking every summer, we love making recipes with them in the summer. And, we almost always have zucchini around in the summer as well, so this is a great combination for summer time. 

If you have kids, these are a great baked good for them to help with making as well. Muffins are pretty easy to put together and are something I have my kids help with a lot. 

If you are looking for more zucchini recipes, check out this round-up of 45+ Zucchini Recipes for Zucchini Season.

Yield: 12 muffins

Author: Amy (Savory Moments)

Whole Wheat Blueberry Zucchini Muffins

Seasonal summer blueberries and zucchini collide in this summery muffin giving you fruit and vegetable in each bite!

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup olive (or vegetable) oil
• 1/4 cup lightly packed brown sugar
• 1/2 cup sugar
• 1 lightly packed cup grated unpeeled zucchini
• 1 cup fresh blueberries

Instructions

1. Grease a muffin tin or put in liners. Preheat oven to 350 degrees.
2. In a medium bowl whisk together the whole wheat flour through nutmeg.
3. In a large bowl whisk together the eggs through sugar. Stir the dry ingredients into the wet until almost combined and then gently stir in the zucchini and blueberries.
4. Spoon the batter into the muffin tin. Bake for 18-20 minutes, or until golden and an inserted toothpick comes out clean.
5. Let cool at least 20 minutes before serving. Store in an airtight container for a couple of days (they are very moist, so they won't keep long).

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience.

Check out these other muffin recipes: 

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Chocolate Chip Zucchini Banana Muffins 

Sourdough Pumpkin Walnut Muffins