Why You’ll Love Zucchini Banana Blueberry Muffins: An Incredible Ultimate Recipe

I enjoy this recipe because it’s comforting and nourishing at the same time. I like how it uses simple ingredients I usually already have, and how the mix of fruits and zucchini creates a balanced flavor that isn’t overly sweet. I also appreciate that these muffins work just as well for breakfast as they do for snacks.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 large ripe bananas, mashed
1 cup grated zucchini (about 1 medium zucchini)
1 cup blueberries, fresh or frozen
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract

Directions

I start by preheating the oven to 350°F and lining a muffin tin with paper liners or lightly greasing it.

In a large bowl, I whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.

In another bowl, I mash the ripe bananas, then mix in the grated zucchini, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until everything is smooth and evenly blended.

I pour the wet mixture into the dry ingredients and stir gently until just combined. I’m careful not to overmix. I then gently fold in the blueberries, keeping them as intact as possible.

I divide the batter evenly among the muffin cups, filling each about three-quarters full. I bake until the muffins are golden and a toothpick inserted into the center comes out clean. After baking, I let them cool briefly before transferring them to a rack.

Servings and Timing

I usually spend about 15 minutes prepping and 25 to 30 minutes baking. This recipe makes about 12 muffins, depending on how full I fill the cups.

Variations

I sometimes add chopped nuts like walnuts or pecans for extra texture. When I want a warmer flavor, I add a pinch of nutmeg. I also like swapping blueberries for chocolate chips when I’m in the mood for something more indulgent.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want one warm, I reheat it briefly in the microwave.

FAQs

Do I need to peel the zucchini?

I don’t peel it because the skin is tender and blends right in.

Should I squeeze moisture out of the zucchini?

I usually don’t, since the moisture helps keep the muffins soft.

Can I use only all-purpose flour?

I can, but I like the texture and flavor from using both flours.

Can I make these muffins dairy-free?

I find they’re naturally dairy-free as written.

What if my bananas aren’t very ripe?

I prefer very ripe bananas for sweetness and moisture.

Can I use frozen blueberries?

I use them straight from frozen so they don’t bleed too much.

How do I keep the muffins from being dense?

I avoid overmixing once the wet and dry ingredients are combined.

Can I reduce the sugar?

I reduce it slightly, but the texture may change a bit.

Are these muffins freezer-friendly?

I freeze them tightly wrapped for up to 2 months.

Can kids enjoy these muffins?

I find they’re very kid-friendly and naturally appealing.

Conclusion

I keep these zucchini banana blueberry muffins in my regular baking rotation because they’re moist, flavorful, and easy to make. I love how they combine fruits and vegetables into a comforting treat that feels wholesome, satisfying, and perfect for any time of day.