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Almond Blueberry Zucchini Muffins

July 5, 2019

Almond Blueberry Zucchini Muffins are super moist, fluffy, and tender, bursting with juicy blueberries, and drizzled with an almond glaze and slivered almonds! These Almond Blueberry Zucchini Muffins are a unique spin on classic blueberry muffins, and help you use up all the zucchini from your garden.

To easily view all of the blog recipes, follow along on Pinterest! Blueberry Zucchini Muffins recipe

Today I’m sharing these Almond Blueberry Zucchini Muffins. I’m head-over-heels for them. They nearly have the texture of cupcakes — they’re very soft and fluffy. I guess they’re slightly more dense than cake, but they’re not too bread-y…. very soft muffins.

And they’re obviously not quite as sweet as cake, so they’re muffins, not cupcakes. *shrugs* Blueberry Zucchini Muffins recipe

They’re insanely moist because, hi: zucchini!! Zucchini definitely heaps on moisture in baked goods, and also adds the most awesome, subtle sweetness. How?? Who cares, it does.

It’s funny how a vegetable helps with sweetness in a recipe, it adds the tiniest of vegetable-ish flavor, but you know, it’s really subtle, and it’s actually quite nice. Because zucchini is like pumpkin really…. it’s a veggie, but it doesn’t taste like it. Though I guess pumpkin is technically a fruit, but…. c’mon. Blueberry Zucchini Muffins recipe

I made these Almond Blueberry Zucchini Muffins from this perfection of a recipe: these Lemon Zucchini Muffins with Lemon Glaze. One of my favorite ways to create new recipes is by making variations of a tried-and-true, oft-tested recipe, of course. And those muffins are sooo delightful.

The lemon ones are great in the summertime, with vibrant, sunny lemon and seasonal zucchini. Blueberry Zucchini Muffins recipe

These Almond Blueberry Zucchini Muffins are equally wonderful, and equally seasonal! We’ve been flying through zucchini this year because it’s so abundant, and we’ve also been downing a lot of blueberries this summer because they’ve been on sale a ton.

Both items are easily accessible this time of year, and reasonably priced. Score. 

Besides that, there are few combinations I adore more than berries and almond. I never tire of what almond does for any kind of berry. What about you?? Blueberry Zucchini Muffins recipe

Being only two of us, it’s hard to finish a batch of these Almond Blueberry Zucchini Muffins. I love to package them into small baggies to throw in the freezer. We can enjoy them for weeks, defrosting a bag of two or three muffins at a time. Just a thought!

If you’re on the hunt for other zucchini recipes, perhaps brunch ones, I love this Chocolate Zucchini Coffee Cake. It’s like 4 inches tall, and it has a ribbon of chocolate streusel through the center and on top. It’s unbelievable. Also, these Blueberry Zucchini Bread Pancakes – the most gorgeous and tasty stack of pancakes you’ll ever experience.  Blueberry Zucchini Muffins recipe

If you’re looking for fun twists on zucchini bread, check out this Lemon Blueberry Zucchini Bread with a sweet-tart lemon glaze, or this Orange Zucchini Bread with Orange Glaze. Citrus + zucchini are a serious team.

For the folks that love a traditional combo of chocolate and zucchini, these Oatmeal Chocolate Chip Zucchini Cookies are so fast to whip up, and feel so decadent. I also suggest these Chocolate Zucchini Muffins with Chocolate Chips. They’re lightened up, but they don’t sacrifice flavor or texture at all. Blueberry Zucchini Muffins recipe

Looking for a savory zucchini recipe? This Parmesan Zucchini Cornbread is *the* cornbread of summer! You need it at your picnics and BBQs. It’s outrageously moist. These Goat Cheese Zucchini Scones are also a lovely savory zucchini recipe. Warmed up and smothered with butter, they’re irresistible. I LOVE making egg sandwiches with them.

What will you make first? What’s on your zucchini baking list this summer? Blueberry Zucchini Muffins recipe

Blueberry Zucchini Muffins recipe
5 from 2 votes
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Almond Blueberry Zucchini Muffins

Almond Blueberry Zucchini Muffins are super moist, fluffy, and tender, bursting with juicy blueberries, and drizzled with an almond glaze and slivered almonds! These Almond Blueberry Zucchini Muffins are a unique spin on classic blueberry muffins, and help you use up all the zucchini from your garden.

Course Breakfast - muffins
Keyword blueberry muffins, blueberry zucchini muffins, zucchini muffins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 muffins
Author Sarah

Ingredients

For muffins:

  • 3 large eggs
  • 1/2 cup plain Greek yogurt or light sour cream
  • 2/3 cup canola or vegetable oil
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 cups grated zucchini
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 heaping cups fresh or frozen blueberries I used frozen 'wild' blueberries

For glaze & topping:

  • 1 1/2 cups powdered sugar
  • 3-5 tbsp. milk or cream
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/2 cup slivered almonds for garnish

Instructions

For muffins:

  1. In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla extract, almond extract, grated zucchini, and sugar.

  2. In a medium bowl, combine flour, salt, and baking soda.

  3. Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.

  4. Gently fold in blueberries. Again, do not overmix. Fresh blueberries will not bleed, but frozen blueberries may tint your muffins purple, fyi!

  5. Place paper liners in each of 18 regular-sized muffin cups.

  6. Divide batter among muffin cups, filling them about 3/4 full.

  7. Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. The tops will also appear 'set'.

  8. Remove to wire racks to cool.

  9. Meanwhile, prepare glaze.

For glaze & topping:

  1. In a medium bowl, whisk together powdered sugar, 3 tbsp. milk, vanilla extract, and almond extract until smooth. Add additional milk, if needed, to achieve desired consistency. You should be able to drizzle it, but it shouldn't really run off the muffins.

  2. Drizzle over cooled muffins.

  3. Sprinkle each muffin with a few slivered almonds.

  4. Store muffins in airtight containers. They do not *need* to be refrigerated, but it's definitely helpful, and they'll last closer to a week in the fridge, versus about 3 days at room temperature.

Blueberry Zucchini Muffins recipe

Related Posts

  • 12 of the very BEST Zucchini Recipes!12 of the very BEST Zucchini Recipes!
  • Parmesan Zucchini CornbreadParmesan Zucchini Cornbread
  • Lemon Zucchini Muffins with Lemon GlazeLemon Zucchini Muffins with Lemon Glaze
  • Death by Chocolate Zucchini BrowniesDeath by Chocolate Zucchini Brownies
  • Lemon Almond Ricotta MuffinsLemon Almond Ricotta Muffins

Filed Under: Breads & Muffins, Breakfast, Recipes 13 Comments

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Lovely comments

  1. Macy Brown From MakeTheBread says

    July 6, 2019 at 3:17 am

    5 stars
    this is a wonderful muffins…i always reads your post but this is one of my favorite till now. It looks so yummy & sound more delicious as well..this perfect for a healthy & happy morning breakfast..i will make it in my tomorrow breakfast…thanks for sharing….!

    Reply
  2. Floranet says

    July 27, 2019 at 2:22 am

    Amazing work!! Looking for more from you.

    Reply
  3. Rebecca Blair says

    August 16, 2020 at 6:22 pm

    5 stars
    Delicious! Our new favorite!

    Reply
    • Sarah says

      August 16, 2020 at 8:39 pm

      YAY!!! So happy you liked them!

      Reply
  4. Veronica says

    August 20, 2020 at 7:48 pm

    Question
    We made the muffins in muffin paper but the muffins did not brown.
    The muffins cooked for allotted time and the recipe was correct.
    What did we forget or not do?

    Reply
    • Sarah says

      August 20, 2020 at 9:18 pm

      Hi Veronica: Did you try one? Did it turn out okay, and was baked all the way through? Because if they turned out set in the middle, then not a big deal if they didn’t brown!

      Reply
      • Veronica says

        August 21, 2020 at 6:24 pm

        Okay thank you for the prompt follow up. They were cooked through and delicious. Just the coloring was off.

        Reply
  5. Lolli says

    September 9, 2020 at 11:53 pm

    Hi there! So I tried making your recipe because I LOVE almond flavor, and these muffins sounded light and delicious! However, when I made mine for they would not cook through to the middle, even with leaving them in awhile longer. Ended up with a play-doh texture in the middle and it smelled like play-doh too! I had muffin tins that cooked 12 at one time, so maybe they were bigger? And I didn’t have any liners on hand so I just used the tin itself. The only other thing I did differently was cut the sugar in half, but I don’t feel like that should’ve affected the texture? Please advise!

    Reply
    • Sarah says

      September 10, 2020 at 9:35 am

      No, that shouldn’t happen at all, that’s really strange. I wish I could suggest what to troubleshoot, but I’ve made these a lot, and I’ve also made this same muffin with lemon flavor with great success. I also use 12-cup muffin tins, so that shouldn’t result in the problem, nor should reducing sugar. I can usually reduce sugar with minimal impact on a bread or muffin.

      I wish I knew where this went wrong. I’m assuming your ingredients were all fresh and you didn’t make other substitutions beyond reducing sugar? I wonder if not using muffin liners led to the muffins not being able to grip the muffin cups and rise. I wonder if that’s the issue. If it’s a non-stick pan, perhaps the muffins couldn’t rise and climb, and it made them flat and doughy. That would be my best guess, but I’m so sorry that this didn’t work out.

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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