Dessert

Vegan Blueberry Zucchini Muffins Recipe

ByHugo Harnd February 25, 2026February 25, 2026

Introduction

These vegan blueberry zucchini muffins are a delightful and healthy treat, perfect for breakfast or a snack. Moist and flavorful, they combine fresh blueberries and grated zucchini for a naturally sweet and tender bite. You’ll love how easy they are to make and how delicious they taste!

Five blueberry muffins are arranged on a white marbled surface. Each muffin has a rough, golden-brown top with visible dark blue blueberries that have slightly burst, creating small drips of blueberry juice down the sides. The muffins are held in crinkled light brown paper liners with darker spots from the cooked batter. The focus is on the three muffins in front, showing their coarse texture and juicy blueberries, while the other two muffins are slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon of ground flaxseeds
2 ½ tablespoons of warm water
1 ½ cups of all-purpose flour
¾ cups of granulated sugar
½ teaspoon of salt
2 teaspoons of baking powder
⅓ cup of vegetable oil
⅓ cup of plant-based milk
1 ½ teaspoons of pure vanilla extract
½ cup of grated zucchini
1 ¼ cups of fresh blueberries

Instructions

Step 1: Preheat your oven to 400 degrees F and line a muffin tin with liners.
Step 2: In a small bowl, mix the ground flaxseeds with the warm water thoroughly for about 1 minute. Place this mixture in the refrigerator and let it rest for 5 minutes to thicken.
Step 3: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the dry ingredients.
Step 4: Add the vegetable oil, flaxseed mixture, plant-based milk, vanilla extract, and grated zucchini into the well. Gently fold everything together until just combined. Then fold in 1 cup of the blueberries, reserving the remaining ¼ cup for topping.
Step 5: Divide the batter evenly into the muffin cups, filling them to the top. Place the reserved blueberries on top of each muffin, pressing them gently into the batter.
Step 6: Bake for 35 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean. Let them cool before serving.

Tips & Variations

For extra moisture, you can substitute half the plant-based milk with unsweetened applesauce.
Try adding a teaspoon of cinnamon or lemon zest to the batter for a flavor twist.
If you don’t have fresh blueberries, frozen ones can be used—just do not thaw them before folding in to avoid discoloring the batter.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. When reheating, warm gently in the microwave for 15-20 seconds to keep them soft.

How to Serve

This image shows a gray metal muffin tray filled with seven paper muffin cups, each holding creamy, light beige batter with small green zucchini pieces mixed in, giving a slightly textured look. Scattered throughout the batter are whole black blueberries that add contrast with their smooth, dark skin. The muffin cups have light brown ridged edges, and the tray is placed on a white marbled surface. The batter looks thick and uneven, ready for baking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute whole wheat flour or a gluten-free flour blend, but the texture may vary slightly. Adjust the liquid if the batter feels too thick.

Is it necessary to grate the zucchini?

Grating the zucchini ensures it distributes evenly in the muffins, adding moisture without affecting the texture. Be sure to gently squeeze out excess liquid before adding it to the batter.