Description

These Lemon Blueberry Zucchini Muffins are bursting with flavor and made easy with fresh ingredients. Perfect for a quick breakfast or a delightful 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

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Instructions

Preheat the oven to 375°F and grease a 12-cup muffin pan or line it with paper liners. For taller muffins, fill every other cup.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar and lemon zest, rubbing them together until fragrant.
Add the melted butter to the lemon sugar and mix well. Incorporate the eggs, Greek yogurt, and vanilla until smooth.
Combine the dry ingredients with the wet ingredients, stirring just until mixed without overmixing.
Fold in the grated zucchini until evenly distributed.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Evenly distribute the batter in the muffin cups, filling nearly to the top.
Bake for 18 to 24 minutes until the tops are golden and a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar and lemon juice until smooth and drizzle over cooled muffins.

Notes

For best results, use fresh blueberries and avoid overmixing the batter to keep muffins fluffy.
You can substitute half of the all-purpose flour with whole wheat flour for added nutrition.
Muffins can be stored in an airtight container for up to 3 days at room temperature.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg