Description
Soft, fluffy Lemon Blueberry Zucchini Muffins made with fresh lemon zest, juicy blueberries, shredded zucchini, and Greek yogurt for a tender, moist texture. Finished with a bright lemon glaze, these homemade muffins are perfect for breakfast, brunch, snacks, or dessert.
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 (190°C). Grease a 12-cup muffin pan or line it with paper liners.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and well combined.
- Add the melted butter to the lemon sugar and whisk until combined.
- Whisk in the eggs, Greek yogurt, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Stir in the shredded zucchini until evenly distributed throughout the batter.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the muffin batter.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- Bake for 18 to 24 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 and cool completely.
- Whisk the confectioner’s sugar with 2 to 3 tablespoons fresh lemon juice until smooth. Drizzle the lemon glaze over the cooled muffins and serve.
Notes
- Rub the lemon zest into the sugar to release its natural oils and create a brighter lemon flavor.
- Do not squeeze the shredded zucchini unless it is extremely watery. Its natural moisture keeps the muffins soft and tender.
- Toss the blueberries with flour immediately before adding them to the batter to help prevent them from sinking.
- Fresh blueberries are ideal, but frozen blueberries can also be used. Add frozen berries directly from the freezer without thawing.
- Do not overmix the batter. Stir only until the flour disappears to keep the muffins light and fluffy.
- Fill the muffin cups almost to the top for taller, bakery-style muffin tops.
- For extra-tall muffins, fill every other cup in the muffin pan and use a second pan if necessary.
- Start checking the muffins after 18 minutes because oven temperatures can vary.
- Allow the muffins to cool completely before glazing so the glaze sets instead of soaking into the muffins.
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Freeze cooled muffins in a freezer-safe container for up to 2 months. Thaw at room temperature or warm briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 18-24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 253 kcal
- Sugar: 21 g
- Sodium: 159 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg