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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Fold in Vegetables and Fruit: Carefully fold in the grated zucchini and fresh blueberries, distributing them evenly throughout the batter without breaking the berries.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising.
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.
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.
Prepare Glaze: Whisk together powdered sugar, lemon juice, lemon zest, and enough milk or water to thin to a thick but pourable glaze consistency.
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