Description
Moist, tender muffins packed with juicy blueberries, fresh zucchini, and bright lemon flavor. They’re lightly sweet, soft, and perfect for breakfast, snacks, or an afternoon treat!
Ingredients
- 190 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 150 g granulated sugar
- 2 large eggs
- 120 ml vegetable oil
- 120 g plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 180 g zucchini, finely grated
- 150 g fresh or frozen blueberries
- Optional Lemon Glaze:
- 120 g powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Finely grate the zucchini. Gently squeeze out some excess moisture using a clean kitchen towel or paper towels, but don’t squeeze it completely dry.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, eggs, vegetable oil, yogurt, vanilla, lemon zest, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
- Fold in the grated zucchini and blueberries. Avoid overmixing, as this can make the muffins dense.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
- For the optional lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the completely cooled muffins.
Notes
- Don’t over-squeeze the zucchini—its moisture helps keep these muffins soft.
- Toss blueberries with 1 teaspoon of flour before folding them in to help prevent them from sinking.
- For extra lemon flavor, add another teaspoon of finely grated lemon zest.
- Frozen blueberries can be used without thawing.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg