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Blueberry Lemon Zucchini Muffins

These moist muffins feature a delightful blend of blueberries, lemon, and shredded zucchini, drizzled with a sweet glaze—a perfect treat for any time of day.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp lemon zest from the fresh lemon
Wet Ingredients
  • 2 large eggs avoid extra-large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
Add-ins
  • 1 medium zucchini shredded and squeezed dry
  • 1 cup blueberries fresh or frozen
Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. Grate the zucchini and squeeze out excess moisture.
  3. In one bowl, whisk together eggs, oil, sugar, and vanilla.
  4. In another bowl, mix flour, baking powder, salt, and lemon zest.
  5. Combine the wet and dry ingredients, mixing just until combined.
  6. Fold in the shredded zucchini and blueberries gently.
  7. Scoop the batter into the prepared muffin tin.
Baking
  1. Bake in the preheated oven for 20-24 minutes or until golden and a toothpick comes out clean.
  2. Let cool in the pan for a few minutes before transferring to a wire rack.
Glazing
  1. Mix powdered sugar and lemon juice to make the glaze.
  2. Once muffins are cool, drizzle the glaze over each muffin.

Notes

For healthier alternatives, swap in whole wheat flour for a denser muffin or replace oil with applesauce. They taste great warm with butter or topped with Greek yogurt.