Description
Savor the delightful burst of flavors in these Lemon Blueberry Zucchini Muffins. These muffins combine fresh blueberries, tangy lemon zest, and moist zucchini for a delicious treat that’s easy to make. Perfect for breakfast or a snack, they’ll quickly become a favorite in your home!
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 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
- 1 tablespoon all-purpose flour, for tossing the blueberries
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375°F. Grease a muffin pan or line it with paper liners, filling every other cup for taller muffins if needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, combine granulated sugar and lemon zest, rubbing together until fragrant.
- Add melted butter to the lemon sugar and whisk until combined; then add eggs, Greek yogurt, and vanilla, whisking until smooth.
- Combine the dry ingredients with the wet ingredients, mixing just until combined; do not overmix.
- Stir in the grated zucchini until evenly distributed throughout the batter.
- In a separate bowl, toss blueberries with 1 tablespoon of flour, then gently fold into the batter.
- Divide the batter into the prepared muffin cups, filling them nearly to the top.
- Bake for 18 to 24 minutes until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice until smooth, then drizzle over cooled muffins.
Notes
For taller muffins, consider filling every other cup in the muffin pan
Ensure ingredients are at room temperature for optimal mixing
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 217
- Sugar: 14g
- Sodium: 153mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg