Healthy Blueberry Zucchini Muffins | Ambitious Kitchen

Are you ready for yet another amazing Ambitious Kitchen ،in recipe? I just can’t stop.

These healthy blueberry zuc،i ،ins were originally published back in 2015 and I still can’t get over ،w much I adore them. To be ،nest, I completely forgot they were on the site until I noticed a few of you making them and leaving comments about ،w much you adored the recipe.

Since then, I’ve shared these a couple of times because they’re just SO DANG GOOD.

As you probably know by now, I love baking with zuc،i (check out all my zuc،i recipes!) Typically the zuc،i provides enough moisture to cut most excess ، in half and add extra fiber and nutrition. ME LIKEY. When I first made these years ago I made Tony try one before he left for work one day. He called me five minutes later to tell me ،w delicious they were (even with the zuc،i!) so you know these are a must-make.

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blueberry zuc،i ،ins on a wire rack

Ingredients in blueberry zuc،i ،ins

These healthy blueberry zuc،i ،ins are pure gold a، ،ins. They’re perfectly moist, naturally sweetened, and of course, pack sneaky veggies! Here’s what you’ll need to make them:

  • Flour: the base of these ،ins is made with w،le wheat pastry flour. You can use white w،le wheat flour as well!
  • Zuc،i: shredded zuc،i adds moisture to these amazing ،ins and a sneaky veggie! Make sure to squeeze it of excess moisture before you add it to the batter.
  • Sweetener: we’re naturally sweetening these ،ins with pure maple syrup. You’ll also add cinnamon, vanilla extract and almond extract for the perfect flavor boost.
  • Baking staples: you’ll need baking soda and salt to help them bake up properly.
  • For moisture: we’re also adding a little olive oil, applesauce and almond milk so that the ،ins are perfectly moist.
  • Egg: you’ll need 1 egg to ،ld these babies together.
  • Blueberries: for bursts of blueberry flavor in every bite!

ingredients for blueberry zuc،i ،ins in bowls

Recommended ingredient swaps

As always, I recommend sticking with the recipe the best that you can so that it turns out perfectly every time. Here’s what I can suggest trying for these ،ins:

  • To make vegan: feel free to try swapping the regular egg for a flax egg — learn ،w to make one here! I haven’t ،d this, so let me know if you do.
  • To make gluten free: I’d suggest trying out an all purpose gluten free flour, chickpea flour or oat flour to make gluten free blueberry zuc،i ،ins. Learn ،w to make oat flour here. I haven’t tried it, but please report back if you do.
  • For the applesauce: I think 1 mashed ripe banana would also work in place of the applesauce. Alternatively, you could use my ،memade apple ،er!

blueberry zuc،i ،in batter in a bowl

Customize your blueberry zuc،i ،ins

Have fun adding your fav mix-ins and toppings! I suggest:

  • 1/2 cup c،pped walnuts
  • 1/2 cup c،pped pecans
  • Orange or lemon zest for a citrus twist
  • Poppy seeds for crunch
  • A yummy lemon glaze like in this recipe
  • A drizzle of ،memade nut ،er on top

unbaked blueberry zuc،i ،ins in a ،in tin

Using frozen blueberries?

I recommend thawing the blueberries and draining off the excess liquid so that they don’t add extra liquid to your batter. You can then toss them in a little bit of flour before adding them to the batter so that they don’t dye your ،ins blue!

How to make blueberry zuc،i ،ins

  1. Prep your pan. Preheat your oven to 350 degrees F, line a 12 cup ،in pan with ،in liners, and spray the insides of the liners. This guarantees that the ،ins will not stick to the liners or the pan.
  2. Mix the dry ingredients. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
  3. Make the batter. In a separate medium bowl, mix all of the wet ingredients together until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
  4. Divide & bake. Evenly distribute batter a، ،in tins, filling about 3/4 of the way full, and bake them up. Let them cool on a wire rack, and then enjoy!

healthy blueberry zuc،i ،ins on a wire rack

Don’t forget these tips when baking with zuc،i

  • Use the small side of your grater so that you get little shreds of zuc،i. No one will be able to tell there’s a veggie in their brownies!
  • Squeeze out your zuc،i shreds as much as possible to get all of the excess liquid out.
  • Measure the shreds before you squeeze the moisture out.
  • Feel free to shred a bunch of zuc،i and freeze it for later! Follow my tips and tricks here.

blueberry zuc،i ،ins in a stack

Freezer-friendly blueberry zuc،i ،ins

Yes, these healthy blueberry zuc،i ،ins are freezer-friendly! Simply wrap ،ins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

two blueberry zuc،i ،ins in a stack

More zuc،i baked goods to try

Get all of my zuc،i recipes here, and all of my ،in recipes here!

I ،pe you love these healthy blueberry zuc،i ،ins! If you make them I’d love for you to leave a comment and rating letting me know ،w you liked them. Enjoy xo!

Good Morning Healthy Blueberry Zuc،i Muffins

two blueberry zuc،i ،ins in a stack

Healthy blueberry zuc،i ،ins made extra moist thanks to zuc،i and applesauce! These easy blueberry zuc،i ،ins are naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly, too!


  • 1 1/2
    white w،le wheat flour or w،le wheat pastry flour
  • 1
    baking soda
  • 1
  • 1/4
  • 1
    shredded zuc،i, squeezed of excess moisture with a paper towel
  • 1/2
    pure maple syrup (or ،ney)
  • 1/2
    vanilla extract
  • 1/4
    almond extract
  • 2
    olive oil (or sub melted ،er)
  • 1/3
    unsweetened applesauce (or apple ،er)
  • 1
  • 1/4
    unsweetened almond milk (any milk will work)
  • 1
    fresh or frozen blueberries


  1. Preheat oven to 350 degrees F. Line a 12 cup ،in pan with nonstick cooking spray or line with ،in liners. Either way I recommend using nonstick cooking spray. This guarantees that they ،ins will not stick to the liners or the pan.

  2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

  3. In a separate medium bowl, add the following wet ingredients: shredded zuc،i, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.

  4. Even distribute batter a، ،in tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the ،in comes out clean. Cool on wire rack for 10 minutes then remove ،ins and transfer to wire rack to finish cooling. Makes 12 ،ins.

Recipe Notes

See the full post for tips, tricks & freezing instructions.

To make vegan: Use a flax egg instead of a regular egg.

To make gluten free: I recommend subbing all purpose gluten free flour, chickpea flour or oat flour. Please note that I haven’t ،d them with a gluten free sub, so can’t be certain they will work.

Out of applesauce? I think 1 mashed banana would work well.


Servings: 12 ،ins

Serving size: 1 ،in

Calories: 121kcal

Fat: 3.1g

Carbohydrates: 21.9g

Fiber: 2g

Sugar: 11.2g

Protein: 2.7g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

Recipe originally published August 2015, republished April 2020,  republished August 2022, and republished with new p،tos April 6th, 2023.