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Whole Wheat Blueberry Zucchini Muffins

Whole Wheat Blueberry Zucchini Muffins


  • 1 1/4 cups plus 1 tablespoon white whole wheat flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup low-fat milk (substitute almond, coconut, or any other kind of milk if desired)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons olive oil
  • 1 tablespoon orange zest (about 1 medium orange)
  • 3/4 cup fresh or frozen blueberries (if frozen, do not defrost)


  1. Heat oven to 350 degrees F. Grease a 12-cup muffin tin or use muffin liners coated with non-stick spray.
  2. Mix together dry ingredients in a large bowl: flour, baking soda, cinnamon, walnuts, and salt; set aside. Combine wet ingredients in another bowl: maple syrup, zucchini, low-fat milk, vanilla extract, egg, olive oil, and orange zest.
  3. Make a well in center of dry ingredients and pour wet ingredients inside. Stir wet ingredients into dry ingredients until just blended. Lumps are okay.
  4. Gently toss blueberries in 1 tablespoon flour to coat. Stir blueberries into batter.
  5. Spoon batter into muffin tins, filling them about 3/4 of the way full. Bake for 19-22 minutes until a toothpick inserted in the center of one muffin comes out clean. Cool tin on a wire rack for 10 minutes and then transfer individual muffins to wire rack to cool completely before freezing.


  • Recipe by Caroline Kaufman, food and nutrition expert and blogger

Nutrition Information

Per serving: 123 kcal cal., 3 g fat (1 g sat. fat), 94 mg sodium, 2 g fiber, 9 g sugar, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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