Hamilton Beach Homepage

Zucchini Blueberry Muffins

With an abundance of zucchini in our gardens and grocery stores this time of year, we can’t help but incorporate the summer squash into our breakfast, lunch, and dinner recipes. From spiralized zoodles, to classic zucchini bread, and cheesy casseroles, we plan to put zucchini on the table as much as possible this summer.

Zucchini Blueberry Muffins

Author: Hamilton Beach Test Kitchen


  • Crumb Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons cold butter
  • Muffins
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • Zest of one lemon
  • ¾ teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ cup blueberries
  • 1 cup milk
  • ¼ cup butter, melted
  • 1 large egg
  • 1 tablespoon lemon juice


  1. Heat oven to 375°F. Grease or line a muffin tin with paper baking cups. Set aside.
  2. In a small bowl, using a pastry blender or two forks, blend flour, brown sugar, oats and butter until crumbs form. Set aside.
  3. In a large bowl, stir together flour, sugar, baking powder, lemon zest and salt. Add zucchini and blueberries, stir until they are coated.
  4. In a small bowl, using an electric mixer, beat milk, butter, egg and lemon juice until blended.
  5. Gradually add milk mixture to flour mixture. Stir until just blended.
  6. Spoon into prepared muffin tin, filling about 3/4 full. Top each muffin with a rounded tablespoon of crumb topping.
  7. Bake 20 to 23 minutes or until a toothpick is inserted in center comes out clean.


Serves 12

Do you have some picky eaters in the family? Maybe little ones that hate anything and everything green? These zucchini blueberry muffins are a great way to trick those at the table into getting some summer vegetables into their bellies.

Plump, sweet blueberries mix with garden-fresh zucchini and a buttery crumb topping to make a super seasonal breakfast no one can deny.

Cut one open and find bright blueberries and bright green specks of zucchini. Serve them hot from the oven with a pat of butter and watch the kids eats their greens – and enjoy it too.

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press.

Other delicious Test Kitchen recipes to try:



Related Posts

8 new pasta recipes from some of our favorite influencers

Let us help you take the guesswork out of making fresh pasta at home. We’ve rounded up some of our favorite influencer-created recipes to help you cook perfectly textured and delightfully delicious pasta using the Hamilton Beach® Electric Pasta...

Breakfast, lunch, and dinner with a cast iron electric grill

A new generation of professional chefs and home cooks alike are discovering the tried-and-true benefits of cast iron cooking with the Hamilton Beach® Professional cast iron electric grill. It offers all the upsides of your grandmother’s...

Here’s the scoop: 7 easy homemade ice cream recipes

From rich and creamy chocolate and vanilla ice cream to light and refreshing sorbet, there’s no better way to capture the easy, breezy vibes of summer than with a homemade batch of everyone’s favorite frozen treat. Hamilton Beach has the tools...


Leave a Reply

Your email address will not be published. Required fields are marked *