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Lemon-Blueberry-Zucchini-Muffins-Recipe

Lemon Blueberry Zucchini Muffins

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These Lemon Blueberry Zucchini Muffins combine the freshness of blueberries and the zest of lemons, making for a deliciously moist treat. Perfect for breakfast or a snack, they are simple to prepare and highlight the delightful flavors of summer.

  • Total Time: 0 hours
  • Yield: 12 muffins 1x

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

  1. Preheat the oven to 375°F and grease a 12-cup muffin pan or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest; rub together until fragrant.
  4. Add melted butter to the lemon sugar, whisk to combine, followed by the eggs, Greek yogurt, and vanilla, mixing until smooth.
  5. Stir the dry ingredients into the wet ingredients just until mixed, being careful not to overmix.
  6. Add the grated zucchini and stir until evenly distributed.
  7. Toss the blueberries with a tablespoon of flour, then gently fold into the batter.
  8. Divide the batter evenly in the muffin cups, filling nearly to the top.
  9. Bake for 18 to 24 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  11. Whisk together powdered sugar and lemon juice, then drizzle over cooled muffins.

Notes

For a taller muffin, fill every other muffin cup or use another pan.
Make sure to use fresh berries for the best flavor.
These muffins can be stored in an airtight container for a few days.

  • Author: midovic20xx@gmail.com
  • Prep Time: 15 minutes
  • Cook Time: 20-24 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://slowcookerdinner.com/lemon-blueberry-zucchini-muffins/