Description
Enjoy the irresistible taste of Lemon Blueberry Zucchini Muffins. This easy recipe combines fresh blueberries and zucchini for a moist treat, perfect for breakfast or snacks!
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 and prepare a 12-cup muffin pan with grease or paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
- Combine granulated sugar and lemon zest in a large bowl, rubbing them together until fragrant and well mixed.
- Add melted butter to the lemon sugar, whisking until combined, then incorporate eggs, Greek yogurt, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing.
- Stir in the shredded zucchini until evenly blended.
- Toss the blueberries with flour and gently fold them into the batter.
- Divide the batter among prepared muffin cups, filling almost to the top.
- Bake for 18 to 24 minutes, or until tops are golden and a toothpick comes out clean or with a few moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by mixing powdered sugar and lemon juice until smooth, and drizzle over cooled muffins.
Notes
For taller muffins, consider filling every other muffin cup and use another pan if needed.
Ensure the butter is cooled slightly before mixing to prevent cooking the eggs.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg