Zucchini Blueberry Muffins Recipe

5 from 39 votes

Delicious moist Zucchini Blueberry Muffins with flaked coconut baked into the top.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 177kcal

Preheat oven to 350 degrees F. and line muffin pans with nonstick cooking spray or muffin liners. This recipe makes 18 muffins.
Whisk eggs, vegetable oil, and applesauce into a medium-sized bowl. Add sugar and whisk to combine. Stir zucchini, crushed pineapple, milk, and vanilla into the bowl.
In a larger bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cardamom. Whisk to combine. Add walnuts and blueberries (or huckleberries, or a combination of both) into the dry ingredients and coat with the flour. Fold in wet ingredients just until combined.
Add ¼ cup of Zucchini Blueberry Muffins batter into each muffin liner. Sprinkle with flaked coconut, if desired. Bake for 20 to 25 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack.

Coating the berries and walnuts with flour keeps them from sinking to the bottom of the muffins.
Make sure to squeeze the shredded zucchini to remove excess liquid before adding it to the batter. This is especially necessary when using frozen and defrosted zucchini.
Since you will lose a lot of volume once you drain the liquid from frozen and thawed zucchini, you may need to add more shredded zucchini to equal one cup.
Use only freshly ground nutmeg, which tastes and smells a million times better than powdered nutmeg.
Wipe any splattered batter off of the pan with a damp paper towel before baking the muffins. Once the splatter is baked on, it will be harder to remove.