Description
These Lemon Blueberry Zucchini Muffins are packed with flavor and moisture from fresh blueberries and zucchini. Perfect for breakfast or a snack, they’re easy to make and sure to satisfy any sweet tooth.
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 12-cup muffin pan or line it with paper liners. For taller muffins, fill every other muffin cup.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine granulated sugar and lemon zest. Rub them together with your fingertips until fragrant.
- Add melted butter to the lemon sugar and whisk until well mixed. Then whisk in eggs, Greek yogurt, and vanilla until smooth.
- Combine the dry and wet ingredients, stirring until just combined. Avoid overmixing.
- Fold in the shredded zucchini until evenly distributed.
- Toss blueberries with 1 tablespoon of flour and gently fold into the batter.
- Divide the batter evenly among the muffin cups, almost to the top.
- Bake for 18 to 24 minutes until golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Mix powdered sugar with lemon juice until smooth and drizzle over cooled muffins.
Notes
For extra moisture, make sure your zucchini is well grated and not pressed too dry.
These muffins freeze well; store them in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg