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Moist Lemon Blueberry Zucchini Muffins with Zesty Glaze

lemon blueberry zucchini muffins - featured image
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These moist and tender muffins combine fresh zucchini and blueberries with a bright lemon zest and a tangy glaze, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest (about 1 lemon), finely grated
  • ½ cup granulated sugar (100g)
  • ⅓ cup vegetable oil (80ml) or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup fresh or frozen blueberries (150g)
  • 2 tablespoons milk (any kind)
  • For the Zesty Glaze:
  • 1 cup powdered sugar (120g)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. Grate zucchini finely and squeeze out excess moisture. (10 minutes)
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside. (5 minutes)
  3. In a large bowl, whisk sugar and oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract. (5 minutes)
  4. Gently fold grated zucchini and blueberries into the wet mixture. (2 minutes)
  5. Gradually fold dry ingredients into wet mixture. Add milk to loosen batter slightly. Mix until just combined; do not overmix. (5 minutes)
  6. Spoon batter evenly into muffin cups, filling about ⅔ full. (5 minutes)
  7. Bake for 20-25 minutes until tops spring back when pressed and a toothpick inserted comes out clean or with moist crumbs. (20-25 minutes)
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack. (10 minutes)
  9. Whisk powdered sugar with lemon juice and optional zest until smooth and pourable. Drizzle over warm muffins. (5 minutes)

Notes

Squeeze excess moisture from grated zucchini to avoid soggy muffins. Fold blueberries in gently to prevent color bleeding and batter turning blue-gray. Use frozen blueberries without thawing for best results. Drizzle glaze while muffins are warm for best flavor. Muffins can be stored at room temperature for 2 days or frozen unglazed for up to 3 months.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, moist muffins, healthy muffins, breakfast muffins, zucchini dessert, easy muffins, zesty glaze

Find it online: https://morselora.com/moist-lemon-blueberry-zucchini-muffins-recipe-easy-perfect-zesty-glaze/