Description
These Lemon Blueberry Zucchini Muffins are packed with fresh blueberries and zesty lemon flavor. They’re easy to make, moist, and 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
Instructions
- Preheat the oven to 375°F and grease a 12-cup muffin pan or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine granulated sugar and lemon zest. Rub together until fragrant and well combined.
- Add melted butter to the lemon sugar and whisk until mixed. Add eggs, Greek yogurt, and vanilla, whisking until smooth.
- Add the dry ingredients to the wet mixture and stir until combined, taking care not to overmix.
- Fold in the grated zucchini evenly into the batter.
- Toss blueberries with 1 tablespoon flour, then gently fold them into the mixture.
- Divide the batter among the prepared muffin cups, almost to the top.
- Bake for 18 to 24 minutes or until golden and a toothpick inserted comes out clean or with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice until smooth and drizzle over cooled muffins.
Notes
For a brighter lemon flavor, feel free to add more lemon zest.
Make sure the blueberries are fresh and plump for the best results.
These muffins can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg