Blueberry Zucchini Muffins
I know, I know! Another muffin recipe. There are probably 50 on this website already, but I am going to say that to date, these blueberry zucchini muffins are my favorite. That pop of sweetness of the blueberries, the zucchini keeps the muffins light and moist, and the lime zest sugar topping is out of this world.
Why You’ll Love These Muffins
When I first started blogging nearly 18 years ago, I was always trying to make everything as low in Weight Watchers points as possible. Lower calorie muffins, lower calorie meals, lower point everything. But somewhere along the way I realized that what I was saving in calories and points, I was often losing in flavor and satisfaction.
These muffins have real sugar and oil, and there is absolutely room for those ingredients in a healthy, balanced diet. I would much rather eat one delicious muffin that I truly enjoy and walk away satisfied that eat a “healthier” version that leaves me wanting more, only to spend the next half hour raiding the pantry looking for something to hit the spot. What’s the point of saving a couple of points on a muffin if you end up eating twice as much food because you weren’t satisfied in the first place? Sometimes the healthier choice is simply eating the muffin you actually want and moving on with your day.
Ingredients for Blueberry Zucchini Muffins
- flour (we used all-purpose)
- baking powder
- salt
- eggs
- sugar
- oil (we used vegetable oil)
- nonfat Greek yogurt
- blueberries
- zucchini
- coarse decorative sugar
- lime zest
How to Make Blueberry Zucchini Muffins
Step 1: Prepare the Muffin Tin
Preheat the oven to 425F. Lightly spray a 12 cup muffin tin with cooking spray, or line it with parchment paper muffin liners.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sugar, oil, and Greek yogurt until smooth and well combined.
Step 3: Add the Dry Ingredients
Add flour, baking powder, and salt to the wet ingredients. Stir just until combined until the dry ingredients are mostly incorporated. Be careful not to overmix.
Step 4: Fold in the Blueberries and Zucchini
Add the shredded zucchini and blueberries and gently fold them until the batter is evenly distributed.
Step 5: Fill the Muffin Tin
Divide the batter evenly between the 12 prepared muffin cups.
Step 6: Add the Lime Sugar Topping
In a small bowl, mix the coarse sugar with the lime zest. Sprinkle the lime sugar evenly over the tops of the muffins.
Step 7: Bake at 425F
Bake the muffins at 425 for 7 minutes. The initial high heat helps give the muffins a nice rise and bakery style top.
Step 8: Reduce the Temperature
Without opening the oven door, reduce the oven temperature to 350F. Continue baking for another 11 to 13 minutes, or until the muffins are golden brown and a toothpick inserted int the center comes out clean.
Step 9: Cool and Serve
Let the muffins cool in the pan for about 10 minutes before removing them. Transfer to a wire rack to finish cooling, or enjoy them slightly warm.
Blueberry Zucchini Muffins
Of all the muffins I've made on my blog over the years, I am declaring this one my favorite! Yes its 10 WW points, but only 254 calories. It's the lightest, fluffiest muffin and stays moist even days later.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup oil (we used vegetable oil)
- 1 cup nonfat greek yogurt
- 1 cup blueberries
- 1 cup shredded zucchini
- 3 tablespoons coarse sugar (decorative sugar)
- zest of 1 lime
Instructions
Prepare the Muffin Pan. Preheat the oven to 425F. Line a standard 12-cup muffin pan with parchment paper liners or lightly spray the muffin cups with nonstick cooking spray.
Mix the Wet Ingredeints. In a large bowl, whisk together the eggs, sugar, vegetable oil, and Greek yogurt until smooth and well combined.
Add the Dry Ingredients. Add the flour, baking powder, salt, and lime zest to the wet ingredients. Stir gently until the ingredients are mostly combined. Be careful not to overmix the batter.
Fold in the Blueberries and Zucchini. Add the blueberries and shredded zucchini to the batter. Gently fold everything together until evenly distributed.
Fill the Muffin Cups. Divide the batter evenly among the prepared muffin cups. Mix the coarse sugar and lime zest together, and evenly sprinkle the tops of each muffin.
Bake at 425F. Bake the muffins at 425F for 7 minutes. Without opening the oven door, reduce the oven temperature to 350. Continue baking for an additional 10-13 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or just with a few crumbs.
Cool the Muffins. Let the muffins cool in the pan for 10 minutes before removing them. Transfer to a wire rack to finish cooling, or enjoy them slightly warm.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 381Total Fat 12gSaturated Fat 1gUnsaturated Fat 11gCholesterol 32mgSodium 262mgCarbohydrates 63gFiber 2gSugar 29gProtein 7g
Each muffin is 10 Weight Watchers points.
Variations and Substitutions
- Fresh or frozen blueberries: Either will work. If using frozen blueberries, add them directly into the batter without thawing them first to help prevent the batter from turning purple.
- Greek yogurt: You can use nonfat, 2%, or full-fat Greek yogurt. Sour cream can also be substituted to make a richer muffin.
- Oil: Vegetable, canola, or avocado oil will all work well in this recipe.
- Lemon instead of lime: Swap the lime zest for lemon zest. Lemon and blueberry are a classic combination and works great with the zucchini.
- Add nuts: Fold in chopped walnuts or pecans into the batter for a little crunch.
- Add a little spice: Cinnamon is an easy addition if you want a warmer flavor. Start with about 1/2 teaspoon.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my side dish category!
