Zucchini Blueberry Muffins Recipe

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Zucchini Blueberry Muffins with Greek Yogurt combines two powerhouse ingredients into a healthy breakfast muffin or snack in this easy recipe!

It’s a twist on Healthy Zucchini Muffins. I’m convinced we use less sugar because the fresh pops of fruity flavor make up the difference.

2 Zucchini Blueberry Muffins on plate with 1 cut in half

Come April, when blueberries first become available in Florida, we sneak them into every meal possible!

Each morning we smother crock-pot steel cut oatmeal with them. We make Dark Chocolate Covered Blueberries for dessert and toss them into Simple Green Smoothies too. We top salads, make salsa and eat them by the handful!

Because we enjoy this berry so frequently, I jumped at the opportunity to learn more about blueberry farming and processing. Wish Farms recently sponsored a tour of their Misty Organics Blueberry Farm for a group of bloggers. We also toured one their packing facilities.

I’m thrilled to be able to share what I learned AND give you tips to make the very best Zucchini Blueberry Muffins ever! 

This post is sponsored by Wish Farms in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Fun Facts about Blueberry Farming

Misty Organics is a state-of-the-art organic blueberry farm right here in Florida. It’s a twenty-acre farm featuring 7 organic blueberry varieties grown in containers under high tunnels. 

Under the tent of Wish Farms' Misty Organic Farm

Teddy Koukoulis, Director of Blueberry Operations and Co-Owner of Misty Organics, described with great passion the care that went into every decision in the design of this farm, from the location and types of containers used, to the responsible steps taken to irrigate and manage pests.

Sustainability and caring for the land for future generations is a top priority! Check out this video for more background on this innovative farm that brings more berries to harvest more quickly! Yay!!!

blueberry plant

Fun facts:

  • The whitish, waxy coating on blueberries is completely natural and safe to eat!
  • Blueberries do not ripen further after harvest. Eat them right away! Or, make Blueberry Compote.
  • The domestic blueberry season kicks off in Florida in April.
  • This was the very first harvest of organic blueberries from the new Misty Organics farm.

You can buy Wish Farms southeast blueberries in Florida, Georgia and North Carolina seasonally April through June!

Wish Farms Processing Center

On our next stop blueberries were sorted, evaluated for quality and packaged.


Fun facts:

  • Blueberries are hand harvested.
  • Wish Farms prints a unique 16-digit code onto each package providing traceability and accountability. Visit howsmypicking.com and enter the package code to see on which farm the fruit was grown and share feedback.
  • Nothing goes to waste! The blueberries that don’t make to the grocery store are used for juicing, composting or another purpose.

I have to say I’m even more in love with blueberries! 🙂

Tips to Make Zucchini Blueberry Muffins

You may see some green in these muffins, but all you will taste is blueberry! The zucchini adds moisture. The blueberries add sweetness.

Healthy Zucchini Blueberry Muffins cooling on rack

Follow these tips to make delicious Zucchini Muffins with Blueberries every time:

  • Preparing the zucchini – Shred zucchini using a large-hole grater. Place zucchini shreds on a clean dish towel and wring out excess liquid. Measure the amount of zucchini needed for the recipe after it has been compressed.
  • Preparing the blueberries – Wash fresh blueberries just before you are ready to use them and gently pat dry.
  • Liberally spray muffin tin wells and paper inserts with non-stick cooking spray since there is no oil in this recipe!
  • Adding milk – Add up to 2 Tablespoons of milk to make dough that is thick, but still pourable. If there is excess moisture in the zucchini shreds, then only 1 Tablespoon may be needed.

Blueberry Zucchini Muffins batter in muffin tin

Enjoy Blueberry Zucchini Muffins right away. Or, wrap them in plastic and store in the freezer…if you have any left!

Wish Farms Tag LogoFollow Wish Farms: Website | Facebook | Instagram | Pinterest | Twitter | Youtube

It pays to be a Wish Farms Berry Lover . Sign up to be entered to win a $100 gift card. Receive special offers, season updates, featured recipes and more. Visit the Meet Misty page to learn more about Misty the Garden Pixie and the Wish Farm brand.

Healthy Zucchini Blueberry Muffins in basket

Video of How to Make Zucchini Blueberry Muffins


Please rate this recipe and Tag @DinnerMom #DinnerMom on social media. We love to see what you are cooking up!

2 Zucchini Blueberry Muffins on plate with 1 cut in half
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4.67 from 6 votes

Zucchini Blueberry Muffins

AMAZING Zucchini Blueberry Muffins with Greek yogurt and healthy and delicious! You may see green, but you'll only taste the blue!
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: muffin
Cuisine: American
Servings: 18 muffins
Calories: 166kcal


  • 2 large zucchini to yield 2 cups of shreds
  • 1 1/2 cups whole wheat pastry flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 5.3 ounces Greek Yogurt 1 container
  • 2 Tablespoons milk
  • 1 cup fresh blueberries


  • Preheat oven to 350 degrees F.
  • Shred the zucchini using the large holes of a grater.
  • Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
  • Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  • Stir eggs, yogurt, vanilla extract and milk into the dry mix. 
  • Add the zucchini shreds and stir to combine. 
  • Fold in blueberries.
  • Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (If using paper liners, give them a spritz too!)
  • Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  • Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.


Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 120mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.7mg
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We'd love for you to share!


  1. I love blueberry muffins but have never made it with zucchini, way to hide some veggies in your breakfast 😉

  2. Linda Nortje says

    What a great idea to add zucchini to Blueberry muffins ! I will add your recipe to our brunch menu, which we so love on Saturdays !

  3. I love that you added zucchini to these blueberry muffins! Made them extra moist and delicious!

  4. Looks healthy and delicious! Thanks for sharing!!

  5. Love using Greek yogurt when baking!!

  6. I have never added zucchini to blueberry muffins! What a fantastic idea. Pinning to make these!

  7. Love sneaking zucchini in muffins! Blueberry muffins are the best!

  8. These look amazing! Will definitely make them.

  9. Thanks so much for joining us on the blueberry farm tour, Marjory. It was so nice spending time with you. You are so clever! I never would have thought to add zucchini in a blueberry muffin for moisture. I’m looking forward to trying this recipe. The muffins look perfect!

  10. my son loves muffins. i was searching for a recipe like this. thanks for sharing. i’m surely going to try this out! would love your comments on my site too…

  11. Why does 5/3 ounces yogurt mean? Is that 1.6 ounces? It says once full container. My yogurts are usialllu around 7 ounces so I’m a bit confused.

  12. Rachel Shimon says

    Zucchini Blueberry Muffins with yoghurt looks delicious.
    I love muffins but never tried Zucchini Blueberry Muffins with yoghurt.
    I will definitely try this out.
    Thank you for sharing this recipe. Keep Sharing..:)

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