Hidden Veggie Blueberry Muffins

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Moist, sweet muffins packed with grated zucchini and carrots that kids devour without noticing the extra vegetables. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs all-purpose flour, zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup, grated and squeezed dry zucchini
• 1/4 cup, grated and squeezed dry carrots
• 1/2 cup blueberries
• 1/4 cup honey
• 1/4 cup, melted coconut oil
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp cinnamon
• pinch salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp cinnamon.
3. Step 3: In a separate bowl, combine 1/2 cup grated zucchini (squeezed dry), 1/4 cup grated carrots (squeezed dry), 1/2 cup blueberries, 1/4 cup honey, 1/4 cup melted coconut oil, and 1 large egg. Mix until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just incorporated, being careful not to overmix.
5. Step 5: Divide the batter evenly among the muffin cups and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.