Delicious Blueberry Lemon Zucchini Muffins with a Sweet Glaze

Blueberry Lemon Zucchini Muffins. Maybe you’ve heard of them, maybe you haven’t, but trust me—these little guys are the perfect fix for that sinking feeling when your bananas are brown, but you just don’t want another banana bread.

Ever stare blankly at a fridge full of zucchinis, a half-used lemon, and a box of blueberries begging for attention? Yeah, that was me this morning—mid-coffee panic attack.

If you’re more of a cake fan, you should definitely peek at this blueberry lemon cake recipe, too. Honestly, life’s short, and both deserve a spot on your table.

But today? It’s muffins with a swipe of sweet, sticky glaze—easy enough for a lazy Saturday but fancy enough to brag about to your friends.

Okay, serious question: when’s the last time you had a muffin that knocked your socks off?

I mean, one where every bite is a surprise—tart lemon, juicy blueberries, and (wait for it) shredded zucchini.

I know, it sounds weird. Zucchini in dessert? But trust me, it makes these muffins soft as a cloud—not like biting into a salad.

Ever tried it? If not, you really should.

You’ll regret not tasting these way more than sneaking cake for breakfast.

Why You’ll Love This Recipe

Here’s what gets me every single time—these muffins check all the boxes.

They’re fruity but not too sweet.

Tart, but mellowed out by that glaze dripping down the side.

You barely notice the zucchini (seriously, it just vanishes), but it makes each bite extra moist without all the fat or heaviness.

And let’s be real—they smell absolutely heavenly while baking.

I’ve had friends say, “Oh, I don’t even like zucchini,” then eat three in a row.

So yeah—crowd-pleaser, kid-approved, and honestly kinda guilt-free.

Every part gets a moment to shine, and they don’t dry out the next day (bless).

Ingredients

You probably already have most of these things in your kitchen.

Just grab some flour, a couple of eggs (try to avoid those extra-large mutant ones), oil, one decent-sized zucchini, a fresh lemon, blueberries (fresh or frozen), a sprinkle of sugar, and a splash of vanilla.

Oh, and don’t skip the salt—I always say it’s a must, even in sweet stuff.

The glaze is basically powdered sugar and lemon juice, but more on that later.

Nothing wild or weird here. You might even get lucky and not have to make a trip to the store.

Timing

I’m not exaggerating, these muffins are a whole lot quicker than starting a cake from scratch. Prepping the batter takes about 10 minutes if you’re not distracted by your phone (try!). Shredding zucchini’s probably the slowest bit. Baking? 20 to 24 minutes, mostly hands-off. Give the glaze five cool-down minutes and a quick drizzle. Altogether, you could be enjoying your first bite in, like, 40-ish minutes. Not bad for bakery-quality results.

Step-by-Step

So, here’s what actually goes down.

First, grate your zucchini and squeeze out the excess—you don’t want soggy muffins.

Whisk your wet ingredients (eggs, oil, sugar, vanilla) in one bowl, and the dry ones (flour, baking powder, salt, lemon zest) in another.

Mix them together quickly—don’t overdo it.

Fold in the squeezed zucchini and blueberries.

Plop the batter into muffin tins (don’t worry about perfection—wonky tops are charming).

Bake until golden, with a few blueberries bubbling on top.

Let them cool, then glaze generously. Seriously, don’t skimp on that part.

Nutritional Information

Alright, let’s talk turkey. Or, um… muffins. Each one lands somewhere between 140 and 180 calories, depending on how wild you go with the glaze. Sugar’s on the moderate side—zucchini helps keep things sweet without dumping in cups of extra sugar.

There’s a smidge of fiber thanks to the berries and veggies, and less saturated fat than the store versions. Not a health food exactly (still dessert—let’s not kid ourselves), but way less guilt attached.

Healthier Alternatives

I’ve swapped in half whole wheat flour before; it works, just a bit denser. You can sub applesauce or yogurt for some oil for something lighter. Prefer coconut sugar? That’ll swap in fine. Replace eggs with flaxseed if you’re doing the vegan thing—worked for me in a pinch. Honestly, these muffins are flexible, and zucchini is a stealthy health boost either way.

Serving Suggestions

Here’s the key if you want these to feel like a five-star treat:

• Serve warm, straight out of the oven, with a pat of salted butter melting in.
• Pair with iced coffee or a zingy lemonade for a killer afternoon snack.
• Top with a dollop of Greek yogurt—makes breakfast feel special.
• Wrap one up for a fancy lunchbox surprise. Kids eat their veggies and never know!
  See? Not complicated. Just tasty, comforting, and a bit playful.

Common Mistakes

If I had a dollar for every time I’ve under-baked these—or tried to rush cooling because I wanted muffins NOW—I’d have enough for a new muffin pan.

Don’t skip squeezing out the zucchini or your batter will be watery and your muffins sad. Overmix and they get tough, not tender. And hey, overfilling the tins? Makes a mess and undercooks the middle.

Trust me. Less is more. If you forget the berries, all is not lost, but really, don’t. That bite of sweet blueberry makes the whole thing pop.

Storing Tips

Leftovers rarely survive the day at my house but let’s pretend you have some. (Miracles happen.) Pop leftovers in an airtight container once cool. They’ll stay decent at room temp for 2 days or in the fridge for 4-ish.

For long-term muffin hoarding, wrap individually and freeze—just thaw a few seconds in the microwave for the “just-baked” feel. Keep the extra glaze in a jar in the fridge if you want to dunk later!

Got Muffin Questions? (FAQs)

Q: Can I use frozen blueberries?
A: Yep, just toss ‘em in flour first so they don’t turn your batter blue.

Q: Gluten-free possible?
A: Sure! A one-for-one gluten-free baking mix usually works.

Q: Does it taste like zucchini?
A: Nope. Magic. Zucchini just makes ‘em fluffy.

Q: Can I double the batch?
A: Absolutely. You’ll wish you had.

Q: Should muffins be stored in the fridge?
A: Room temp for a day or two; fridge after that, but they don’t love being cold for long.

Ready to Muffin Like a Pro?

So there you have it—a quick, no-fuss guide to making blueberry lemon zucchini muffins with a sweet glaze you’ll want to eat by the spoonful.

They’re perfect for rainy mornings, messy afternoons, or sneaky midnight fridge raids.

Bonus: zucchini’s secretly healthy, blueberries add a punch, and lemon makes everything brighter.

Craving more sweets? I strongly suggest checking out these Blueberry Zucchini Muffins with Lemon Glaze for a different spin, or peek at this Zucchini Blueberry Muffins with Sweet Lemon Glaze if you want more tips and tricks.

Go bake a batch—I promise you’ll have friends stopping by unannounced once the word gets out!