Description
These Lemon Blueberry Zucchini Muffins are a delightful combination of fresh blueberries, zesty lemon, and wholesome zucchini. They’re simple to make and perfect for breakfast or a sweet 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. For taller muffins, fill every other muffin cup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine granulated sugar and lemon zest, rubbing them together with your fingertips until fragrant.
- Add the melted butter to the lemon sugar and whisk until combined, then add eggs, Greek yogurt, and vanilla, whisking until smooth.
- Add the dry ingredients to the wet ingredients, stirring until just combined, taking care not to overmix.
- Fold in the grated zucchini until evenly distributed throughout the batter.
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Divide the batter among the muffin cups, filling almost to the top.
- Bake for 18 to 24 minutes or until the tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk together powdered sugar and lemon juice until smooth, then drizzle over cooled muffins.
Notes
For taller muffins, fill every other muffin cup in the muffin pan.
Ensure the eggs and yogurt are at room temperature for better mixing.
You can replace blueberries with other berries if preferred.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg