Dessert

Vegan Blueberry Zucchini Muffins Recipe

ByRafael Mansero January 9, 2026January 9, 2026

Introduction

These vegan blueberry zucchini muffins are a deliciously moist and tender treat perfect for breakfast or a healthy snack. Packed with fresh blueberries and subtle zucchini sweetness, they combine wholesome ingredients with simple vegan baking techniques. Enjoy these muffins straight from the oven or on-the-go.

Five blueberry muffins are shown on a white marbled texture. Each muffin has a golden-brown top with a rough texture, dotted with dark blue blueberries that burst and leak some purple juice. The muffins are held in light brown, crinkled paper liners that show some dark spots from the baking. The muffins are arranged loosely in a group, with three in the front row and two in the back, all standing upright and unevenly sized. The background is plain and light gray, focusing attention on the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C) and line a muffin tin with paper liners.
Step 2: In a small bowl, mix the ground flaxseeds with warm water thoroughly and let it sit in the refrigerator for 5 minutes to thicken.
Step 3: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Create a well in the center.
Step 4: Add the vegetable oil, flaxseed mixture, plant-based milk, vanilla extract, and grated zucchini to the well. Gently mix until just combined.
Step 5: Fold in 1 cup of the fresh blueberries, reserving the remaining ¼ cup for topping.
Step 6: Spoon the batter into the muffin tin, filling each cup to the top. Place the reserved blueberries on top, pressing them gently into the batter.
Step 7: Bake for 35 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Tips & Variations

For extra moisture, soak the grated zucchini in a paper towel to remove excess water before adding to the batter.
Try swapping blueberries with other fresh berries or diced apples for a different fruit flavor.
Use whole wheat flour instead of all-purpose for a nuttier taste and added fiber.
If you prefer a sweeter muffin, increase the sugar by 2 tablespoons.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, thaw at room temperature and warm in a microwave or oven for a few minutes.

How to Serve

A close-up view of a single blueberry muffin placed on a white marbled surface, showing one main layer of golden brown crumbly muffin with darker brown spots and several dark purple blueberry spots that look juicy and slightly burst on the top and sides. It is wrapped in a light brown paper liner with visible ridges and a touch of flour dust. The muffin has a rough, textured top crust and soft crumb inside where some blueberries have released their deep purple juice, creating streaks and patches. The background is softly blurred with a light gray tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Add them straight to the batter without thawing, but note that the muffins may be slightly more moist and might bake a couple of minutes longer.