Description

These Lemon Blueberry Zucchini Muffins blend fresh blueberries and zucchini with zesty lemon for a delightful treat that’s easy to make and perfect for any occasion!

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 a 12-cup muffin pan or line with paper liners. For taller muffins, fill every other muffin cup for more rise.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar and lemon zest. Rub together until fragrant.
Add the melted butter to the lemon sugar and whisk until combined. Then whisk in the eggs, Greek yogurt, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Stir in the grated zucchini until evenly distributed.
Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling them almost to the top.
Bake for 18 to 24 minutes, or until golden brown and a toothpick comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.

Notes

For an extra lemony flavor, add more lemon zest into the batter.
Make sure to shred the zucchini finely for even distribution throughout the muffins.
These muffins freeze well – store in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg