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.
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.
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!!!
- 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.
- 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.
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.
Enjoy Blueberry Zucchini Muffins right away. Or, wrap them in plastic and store in the freezer...if you have any left!
It pays to be a Wish Farms Berry Lover. 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.
Video of How to Make Zucchini Blueberry Muffins
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Zucchini Blueberry Muffins
- 2 large zucchini to yield 2 cups of shreds
- 1 ½ cups whole wheat pastry flour
- ⅔ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ 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 ⅔ 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.