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Freshly baked blackberry zucchini muffins arranged on a dark serving platter with a cup of coffee in the background.
Layla

Blackberry Zucchini Muffins

Moist, tender muffins hiding a full cup of zucchini and bursting with jammy blackberries - the perfect summer breakfast that tastes like dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1.5 tsp vanilla extract
  • 1 cup zucchini finely grated, excess moisture squeezed out
  • 1.5 cups fresh blackberries gently rinsed and patted dry

Equipment

  • 12-cup muffin tin
  • Box Grater
  • Mixing Bowls

Method
 

Prep
  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or grease well with butter.
  2. Grate zucchini on the fine side of a box grater. Gather in a clean kitchen towel and squeeze firmly to remove excess moisture. You want about 1 cup packed, fairly dry zucchini.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
  4. In a separate medium bowl, whisk both sugars with the oil until combined. Add eggs and vanilla and whisk until smooth and slightly thickened, about 30 seconds. Stir in the squeezed zucchini.
  5. Pour wet mixture into dry ingredients. Stir with a rubber spatula until just combined and no dry flour remains. The batter will be thick.
  6. Gently fold in blackberries with 2-3 strokes, being careful not to overmix. Some berries will break and streak the batter purple - this is fine and pretty.
  7. Divide batter evenly among muffin cups, filling each about three-quarters full. Bake 20-22 minutes until tops spring back when lightly pressed and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.

Notes

Squeezing the zucchini is non-negotiable - excess water makes gummy muffins. Frozen blackberries work in a pinch; do not thaw first or they will bleed excessively. These keep at room temperature 2 days, refrigerated 5 days, or freeze beautifully for up to 3 months.