Name: Healthy Zucchini Blueberry Muffins with Greek Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large zucchini to yield 2 cups of shreds; 1 1/2 cups white whole wheat flour (or whole wheat pastry flour); 1/3 cup sugar; 1/3 cup Stevia Blend; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 eggs (lightly beaten); 1 teaspoon vanilla extract; 1/2 cup Non-fat Greek Yogurt; 1 cup fresh blueberries; 1 Tablespoon milk (if needed)

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Healthy zucchini blueberry muffins made with Greek yogurt and whole wheat flour are a tasty and flavorful breakfast or snack.

Two zucchini blueberry muffins made with Greek yogurt on a plate, with one cut half with fresh blueberries behind it and a few shreds of zucchini on the plate.

These delicious muffins follow my template for easy yogurt muffins packed with fruit or veggies and healthy swaps. They have a little extra protein and less sugar than a traditional muffin.

I love a good muffin in the morning or for an afternoon snack and want to feel good about enjoying it - which is why I find myself in the muffin-making business each week.

The season and my mood guide whether I make Greek yogurt pumpkin, or Greek yogurt banana muffins. In summer, these blueberry zucchini muffins or zucchini yogurt muffins are at the top of my to-do list.

Don't worry if you spot a hint of green from the zucchini – all you'll taste are the fresh, juicy pops of blueberries. I promise. The zucchini just adds incredible moisture.

Give them a try and you'll see why I always double this recipe while I have everything out!

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Ingredient Notes
Directions with Pictures
Top Tips
Storage
More Healthy Yogurt Muffin Recipes
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Ingredient Notes

This blueberry zucchini muffin recipe is essentially a traditional muffin with a few healthy swaps. Here's what you'll need:

Labeled ingredients to make recipe in containers or unprocessed: white whole wheat flour, sweetener, Greek yogurt, vanilla extract, baking powder, baking soda, cinnamon, slat, eggs, zucchini, blueberries, and milk.

Of special note:

Zucchini - Look for zucchini that's firm when you press the skin. Soft zucchini tends to yield very wet shreds that need to be pressed to remove the moisture.
White whole wheat flour or whole wheat pastry flour are the best choices for this healthy muffin, yielding moist and tender muffins. A half-and-half combination of unbleached all-purpose flour and whole wheat flour is another option.
Sugar - We use a blend of sugar and alternative sweetener (which substitutes for sugar 1 for 1).
Non-fat Greek yogurt - Whole milk yogurt may make the muffins too wet, especially if the grated zucchini is too wet.
Fresh blueberries
Milk is generally not required and only needed if the batter is too thick.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Here's how to make these healthy blueberry zucchini muffins:

Grated zucchini in the base of a food processor.

Step 1. Grate the zucchini with the large holes of a box grater or use a food processor. Measure 2 cups of shreds and set aside on a plate lined with paper towels so the zucchini shreds drain a bit while preparing the batter.

Do not peel the zucchini before grating.
If the zucchini shreds are extra wet, spread them out on a towel and top with another towel. Gently press down to remove the excess moisture.

Flour, sugars, baking powder, baking soda, salt, and cinnamon in a large yellow bowl.

Step 2. In a large bowl, combine flour, sugars, baking powder, baking soda, salt, and cinnamon.

Whisked eggs, Greek yogurt, and vanilla extract combined with dry ingredients just until moistened.

Step 3. Whisk eggs, Greek yogurt, and vanilla extract in a small bowl. Stir the wet ingredients into the dry ingredients just until moistened. At this point, the mixture will be crumbly.

Spoon lifting thick zucchini batter out of bowl.

Step 4. Stir the shredded zucchini into the batter just until combined. Don't overwork it; the batter will be thick. If necessary, add up to 1 Tablespoon of milk to achieve the desired consistency.

Small amount of zucchini muffin batter in the bottom of paper inserts in a muffin tin.

Step 5. Liberally spritz paper insets with cooking spray. Spoon a heaping teaspoon of batter into the bottom of the muffin tin wells.

Muffin wells filled almost to the top with zucchini blueberry muffin batter.

Step 6. Fold blueberries into the remaining batter, then fill the muffin pan wells ⅔ full. Don't overfill or the muffin tops might not set properly. The yield is 12 muffins and possibly a bonus one!

Cooked zucchini blueberry muffins in. a muffin pan.

Step 7. Bake for 20-25 minutes or until the muffins are firm and lightly browned on the top. Allow the muffins to cool for 5 minutes in the pan, and then remove them to a wire rack to cool completely.

Top Tips

Don't over-mix the batter, as this can develop the gluten too much and cause the muffins to collapse. Mix just until the ingredients are combined.
If the batter is too thick, add up to a tablespoon of milk. See the picture for step #5 to gauge the proper consistency.
Liberally spray muffin tin wells and paper inserts with non-stick cooking spray!
Let the muffins cool in the pan for about 5 minutes, then remove them to continue cooling. Cooling them in the pan for too long can make them soggy from the steam.
To prevent the blueberries from quickly sinking to the bottom of the muffin, layer a little batter in the bottom of the muffin cup before adding the batter with the blueberries.

Zucchini blueberry yogurt muffins with the wrappers removed stacked in a basket with a colorful napkin.

Storage

Countertop: Store the muffins you will use in the next 3-4 days in an airtight container on the countertop at room temperature. Line the container with a paper towel and arrange the muffins on top in a single layer for best results. Place another paper towel on top. The paper towel will absorb excess moisture as the muffins settle, so you won't end up with soggy muffins.

Freezer: Cool the muffins completely, and individually wrap each one in plastic wrap. Store them in an airtight plastic bag or container for about 2 months.

Ingredient Notes

Directions with Pictures

Top Tips

Storage

More Healthy Yogurt Muffin Recipes

📋 Recipe