Skip to main content

Orange Blueberry Zucchini Muffins

August has flown by and it's time for Muffin Monday again! This month's pick was a no brainer.  Zucchini is plentiful everywhere and I had a pretty decent blueberry crop this summer despite a late hard frost back in May. 

I found this recipe on the Taste of Home website and I subbed blueberries for raisins.  It's been a crazy few months with a lot of home renovations going on which is always when I do my best with muffins, in a rush.  This insures I don't overmix them!

I also like to reserve a few tablespoons of the flour mixture from the recipe and toss it with the berries so that they all don't sink down to the bottom of the muffin. I used a large cookie scoop and filled the muffin cups almost to the top so I only got 10 muffins.

The recipe said to mix granulated sugar with nutmeg and sprinkle it on top but instead I grated nutmeg over top of batter then sprinkled with turbinado sugar.  We just like the crunch it gives.


 Just look how choc full of deliciousness these are! The zucchini almost disappears into them, which is great for non veggie lovers.  It has a nice orange flavor and the nutmeg gives it that little extra something.  I bet they'd be great with ginger too! 

Thanks so much to Stacy for hosting #MuffinMonday and to all the other amazing bloggers who shared recipes today, be sure to go check out what they made using the links down below!


Orange Blueberry Zucchini Muffins

Orange Blueberry Zucchini Muffins
Author: Jolene's Recipe Journal


  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon ground nutmeg, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries
  • 1 cup shredded zucchini, squeezed dry
  • Raw sugar for sprinkling


  1. Heat oven to 350 degrees. Coat muffin tin with nonstick spray or drop in paper liners.
  2. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla.
  4. Stir into dry ingredients just until moistened. Fold in blueberries and zucchini.
  5. Fill muffin cups two-thirds full. Grate nutmeg over the top of each muffin. Sprinkle on raw sugar (about 1/2t per muffin).
  6. Bake at for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
zucchini, blueberries, orange
Muffins, Breakfast, Snacks



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.



  1. These muffins look wonderful and it is always satisfying to use up bounty you have grown yourself.

    1. The carrots will be especially satisfying this year, since they are taking forever to mature! :)

  2. Blueberries are so much better than raisins in any recipe! I'm jealous of your lovely homegrown blueberries, Jolene.

    1. It's a labor of love, for sure. Frost, weeds, Japanese beetles. But they are so much better than what I get at the grocery store.

  3. These sound pretty heavenly! And I love that sugar sprinkle on top...crunchy and gorgeous!

  4. The sparkle from the turnbinado sugar is lovely! I love how you can see every element in these muffins.

  5. I love that you grew your own blueberries! O for a green thumb! Everything I plant starts off great and then dies dramatically. Love how your muffins are bursting with blueberries.


Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f