Description

These Lemon Blueberry Zucchini Muffins are bursting with flavor! With fresh blueberries and a hint of lemon, they offer a moist and delightful treat, perfect for breakfast or a snack. Easy to make and healthy, they are a must-try for any muffin lover!

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 or line a 12-cup muffin pan with paper liners.
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, and rub together until fragrant.
Add melted butter to the lemon sugar and whisk until mixed. Then whisk in eggs, Greek yogurt, and vanilla until smooth.
Stir the dry mixture into the wet ingredients gently until just combined.
Fold in the grated zucchini until evenly distributed.
Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Divide the batter among the muffin cups, filling almost to the top.
Bake for 18 to 24 minutes, until tops are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Whisk powdered sugar and lemon juice together until smooth and drizzle over cooled muffins.

Notes

For taller muffins, fill every other muffin cup or use a second pan.
Ensure the eggs and yogurt are at room temperature for better mixing.
You can use frozen blueberries, but ensure they are not overmixed to avoid color bleeding.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg