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.
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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.
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.
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.
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??
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.
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.
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.
Almond Blueberry Zucchini 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
- In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla extract, almond extract, grated zucchini, and sugar.
- In a medium bowl, combine flour, salt, and baking soda.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
- Gently fold in blueberries. Again, do not overmix. Fresh blueberries will not bleed, but frozen blueberries may tint your muffins purple, fyi!
- Place paper liners in each of 18 regular-sized muffin cups.
- Divide batter among muffin cups, filling them about 3/4 full.
- 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'.
- Remove to wire racks to cool.
- Meanwhile, prepare glaze.
For glaze & topping:
- 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.
- Drizzle over cooled muffins.
- Sprinkle each muffin with a few slivered almonds.
- 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.