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Lemon Blueberry Zucchini Muffins Recipe

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4 from 31 reviews

These Lemon Blueberry Zucchini Muffins are a delightful blend of fresh flavors and moist texture, perfect for a healthy breakfast or a sweet snack. Bursting with juicy blueberries and fresh zucchini, they offer a tender crumb with a tangy lemon glaze that adds the perfect finishing touch. Quick to prepare and baked to golden perfection, these muffins strike a balance between indulgence and wholesome ingredients.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon all-purpose flour (for tossing blueberries)

Wet Ingredients

  • 3/4 cup granulated sugar
  • Zest of 2 lemons
  • 1/2 cup unsalted butter (melted and slightly cooled)
  • 2 large eggs (at room temperature)
  • 1/2 cup plain Greek yogurt (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 1/2 cups fresh blueberries

Glaze

  • 1 cup confectioner’s sugar
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Prep the Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan or line it with paper liners. For taller muffins, fill every other muffin cup and use a second pan if necessary to allow space for rise.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. Set this mixture aside.
  3. Rub the Sugar & Lemon Together: In a large bowl, combine granulated sugar and lemon zest. Use your fingertips to rub them together until the mixture becomes very fragrant and the zest is well incorporated with the sugar.
  4. Start the Batter: Pour the melted butter into the lemon-sugar mixture and whisk until blended. Then add the eggs one at a time, followed by the Greek yogurt and vanilla extract, whisking until the batter is smooth.
  5. Combine Wet & Dry: Add the dry flour mixture to the wet ingredients. Stir gently with a spatula just until combined, being careful not to overmix to keep the muffins tender.
  6. Add Zucchini: Fold the shredded zucchini into the batter, ensuring it is evenly distributed throughout.
  7. Add Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter.
  8. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them almost to the top but not overflowing.
  9. Bake: Place the muffin pan in the preheated oven and bake for 18 to 24 minutes. The muffins are done when the tops turn golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them onto a wire rack to cool completely.
  11. Glaze: In a small bowl, whisk together the confectioner’s sugar and fresh lemon juice until smooth. Drizzle this lemon glaze over the cooled muffins for a tangy finish.

Notes

  • Use shredded zucchini that is lightly squeezed to remove excess moisture to prevent soggy muffins.
  • Filling every other muffin cup allows muffins to rise higher and bake more evenly.
  • Allow melted butter to cool slightly before adding to batter to avoid cooking the eggs prematurely.
  • For best texture, avoid overmixing the batter once dry ingredients are added.
  • These muffins freeze well; store in an airtight container for up to 3 months.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-blueberry-zucchini-muffins-recipe/