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A little hand holding one of the Almond Butter Blueberry Zucchini Muffins with more muffins ready to be served.
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5 from 15 votes

Almond Butter Blueberry Zucchini Muffins

These Almond Butter Blueberry Zucchini Muffins are easy, fluffy, and so delicious! Paleo, gluten free, dairy-free, but no one will be able to tell!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, dairy-free, gluten free, paleo, zucchini muffins
Servings: 12
Calories: 178kcal


  • 1 cup zucchini grated
  • 1 cup almond butter creamy (add 1/4 tsp of salt to the recipe if using unsalted almond butter)
  • 1/4 cup honey or maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 1/4 cup fresh blueberries, divided (if using frozen, defrost first and drain off excess liquid)


  • Preheat your oven to 350℉ and line a 12-hole muffin tin.
  • Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. 
  • In a medium bowl, combine almond butter, honey/maple syrup, eggs, vanilla, cinnamon, nutmeg, baking soda and vinegar.  Mix with a spoon until well blended and the batter is smooth.
  • Add 3/4 cup of blueberries and the grated zucchini. Fold in until everything is well incorporated. 
  • Portion out the batter between the 12 prepared muffin holes. Top the muffins with the remaining 1/2 cup of blueberries.
  • Bake for 20 minutes or until the toothpick inserted into the middle of a muffin comes out clean. 
  • Allow muffins to cool 15 minutes before enjoying! Store cooled leftovers in fridge for up to 5 days....not that they will last that long, as they are sure to be gobbled up before then!


  • Adjust the sweetness to your personal preference.
  • Have someone scared of all things green? Puree in the zucchini!
  • Sub the blueberries for chocolate chips!
  • If you don't have almond butter on hand, you can make these muffins with peanut butter instead.
  • If cooking with almond butter, make sure it is well stirred before the baking step.


Calories: 178kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 71mg | Potassium: 214mg | Fiber: 3g | Sugar: 9g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg