Moist Lemon Blueberry Zucchini Muffins with Zesty Glaze Recipe

Introduction

These Moist Lemon Blueberry Zucchini Muffins are a delightful way to enjoy a burst of fresh summer flavors with a healthy twist. Tender zucchini adds moisture while fresh blueberries and a zesty lemon glaze bring brightness to every bite.

Ingredients

• 2 cups all-purpose flour (240 g)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)
• 1½ cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (150 g)
• ¾ cup granulated sugar (150 g)
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt (120 g)
• ⅓ cup vegetable oil (80 ml)
• Lemon zest from 2 medium lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• For the zesty glaze:
  • 1 cup powdered sugar (120 g)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1-2 tbsp milk or water (to thin)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well.
2. Step 2: Grate the zucchini using a fine grater. Place in a clean kitchen towel and gently squeeze out excess moisture.
3. Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Step 4: In a separate bowl, whisk granulated sugar and eggs until smooth and slightly frothy (about 2 minutes). Add Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until well blended.
5. Step 5: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined.
6. Step 6: Fold in the grated zucchini and fresh blueberries carefully, distributing evenly without breaking the berries.
7. Step 7: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
8. Step 8: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Step 9: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Prepare the zesty glaze by whisking together powdered sugar, lemon juice, lemon zest, and enough milk or water to achieve a thick but pourable consistency.
11. Step 11: Drizzle the glaze over the cooled muffins and let it set.

Tips & Variations

• For a dairy-free option, substitute Greek yogurt with coconut yogurt and use a neutral oil like canola or avocado.
• Swap fresh blueberries for frozen ones, but toss them in a little flour before folding in to prevent sinking.
• Try adding a handful of chopped nuts or lemon poppy seeds to the batter for extra texture.
• Make sure to squeeze out zucchini moisture well to prevent soggy muffins.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for about 20 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use zucchini from the freezer?

Frozen zucchini is often too watery for muffins unless fully thawed and very well squeezed to remove excess moisture. Fresh zucchini works best for optimal texture.

How can I make the muffins less sweet?

You can reduce the granulated sugar to ½ cup and adjust the lemon glaze accordingly or omit it altogether for a less sweet version.

Moist Lemon Blueberry Zucchini Muffins with Zesty Glaze Recipe

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★★★★★

4.5 from 64 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delight in these Moist Lemon Blueberry Zucchini Muffins featuring tender shredded zucchini and juicy blueberries, perfectly balanced with fresh lemon zest and juice. Topped with a tangy lemon glaze, these muffins are a bright, flavorful treat ideal for breakfast or snacking.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (240 g)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)

Wet Ingredients

• 1½ cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (150 g)
• ¾ cup granulated sugar (150 g)
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt (120 g)
• ⅓ cup vegetable oil (80 ml)
• Lemon zest from 2 medium lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Zesty Glaze

• 1 cup powdered sugar (120 g)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1–2 tbsp milk or water (to thin)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well to prevent sticking.
2. Prepare Zucchini: Grate the zucchini using a fine grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture to avoid soggy muffins.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using) to evenly distribute the leavening agents and spices.
4. Combine Wet Ingredients: In a separate bowl, whisk granulated sugar and eggs until smooth and slightly frothy, about 2 minutes. Add Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract, mixing until well blended.
5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined, taking care not to overmix to keep muffins tender.
6. Fold in Vegetables and Fruit: Carefully fold in the grated zucchini and fresh blueberries, distributing them evenly throughout the batter without breaking the berries.
7. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising.
8. Bake Muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess from steam buildup.
10. Prepare Glaze: Whisk together powdered sugar, lemon juice, lemon zest, and enough milk or water to thin to a thick but pourable glaze consistency.
11. Glaze Muffins: Drizzle the lemon glaze over the cooled muffins and allow it to set before serving for a bright, tangy finish.

Notes

• Be sure to squeeze excess water from the grated zucchini to prevent the batter from becoming too wet.
• Do not overmix the batter to ensure moist, tender muffins.
• Use fresh lemon zest and juice for the best bright lemon flavor.
• Blueberries can be substituted with frozen, but do not thaw to prevent bleeding into the batter.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry muffins, zucchini muffins, moist muffins, lemon glaze, healthy muffins, breakfast muffins, easy baking recipe