Description

These Lemon Blueberry Zucchini Muffins are bursting with fresh flavors, featuring tart blueberries, moist zucchini, and zesty lemon for a delightful treat. Perfect for breakfast or a snack, they come together easily and are sure to please any crowd.

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

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Instructions

Preheat the oven to 375°F and grease a 12-cup muffin pan or line it with paper liners. For taller muffins, fill every other muffin cup.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingertips until fragrant.
Add the melted butter to the lemon-sugar mixture and whisk until combined, then whisk in the eggs, Greek yogurt, and vanilla until smooth.
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Stir in the grated zucchini until evenly distributed in the batter.
Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
Bake for 18 to 24 minutes until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.

Notes

Ensure the zucchini is well-drained to prevent excess moisture in the muffins.
For a sweeter glaze, adjust the amount of lemon juice in your icing.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg