Description

Enjoy the refreshing taste of Lemon Blueberry Zucchini Muffins. These delightful treats blend fresh blueberries and lemon zest with zucchini, creating a flavorful and moist texture that’s perfect for breakfast or a snack.

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. Grease a 12-cup muffin pan or line with paper liners. For taller muffins, fill every other muffin cup for more rise.
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. Rub together with your fingertips until very fragrant and combined.
Add the melted butter to the lemon sugar and whisk until combined. Whisk in the eggs, Greek yogurt, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Stir in the grated zucchini until evenly distributed.
Toss the 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, or until the tops are golden and a toothpick inserted in the center 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. Drizzle over cooled muffins.

Notes

Make sure to use room temperature ingredients for the best texture.
Tossing the blueberries in flour prevents them from sinking in the batter during baking.
Store muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 14g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg