Description
These Lemon Blueberry Zucchini Muffins combine fresh blueberries, zesty lemon, and sweet zucchini for a delightful treat. They’re easy to make, healthy, and a perfect snack or breakfast option!
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 and grease a 12-cup muffin pan or line it with paper liners.
- 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 with your fingertips until fragrant.
- Add the melted butter to the lemon sugar and whisk until combined, then whisk in the eggs, Greek yogurt, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix.
- Fold the grated zucchini into the batter until evenly distributed.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling them nearly to the top.
- Bake for 18 to 24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled muffins.
Notes
For taller muffins, fill every other muffin cup or use a second pan if needed.
Ensure the Greek yogurt and eggs are at room temperature for better blending.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg