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Whole Wheat Blueberry Zucchini Muffins

These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping, you'd never guess they contain a vegetable!
Course Breakfast
Cuisine American, Dairy Free, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 213kcal
Author Kelli Shallal MPH RD


Crumb Topping


  • Before you get started, shred your zucchini by hand or using a shredding attachment for your food processor. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible. (I use a paper towel.)
  • Preheat oven to 350F. Combine all dry ingredients (flour, flax, sugar, baking soda, salt and cinnamon) in a large bowl. Mix well.
  • Add all wet ingredients to another medium size bowl (coconut oil, applesauce, milk, egg, vanilla extract) and whisk until combined.
  • Add wet ingredients to dry and mix until just moistened. Fold in shredded zucchini and blueberries.
  • Divide batter among 12-14 greased or lined muffin cups.
  • In a small bowl mix together crumb topping ingredients. Add a sprinkle on top of each muffin (about a tablespoon)
  • Bake muffins 350F for 20-25 minutes or until they are golden brown and inserted toothpick comes out clean.


For 14 muffins nutrition estimate:
167 Calories, 2.5g Protein, 18.5grams Carbs, 9.7grams Fat
Note:  I have not tried this recipe gluten free, but they would probably work out well if you subbed the whole wheat pastry flour for 1:1 gluten free baking flour (however they would not be whole grain.) 


Calories: 213kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 133mg | Fiber: 3g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1.1mg