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Moist Lemon Blueberry Zucchini Muffins

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These moist lemon blueberry zucchini muffins combine fresh zucchini and juicy blueberries with a bright lemon twist for a light, tender treat perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • ¼ cup light brown sugar, packed (50g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon zest (from about 1 medium lemon)
  • 1 large egg, room temperature
  • ½ cup plain Greek yogurt (120ml)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup finely shredded zucchini (about 1 medium zucchini)
  • 1 cup fresh or frozen blueberries (150g)
  • Optional: 2 tablespoons turbinado sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and lemon zest.
  4. In a separate bowl, whisk the egg, Greek yogurt, vegetable oil, and vanilla extract until smooth and slightly frothy.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
  6. Fold in the shredded zucchini and blueberries carefully. If using frozen blueberries, toss them in a teaspoon of flour first to prevent sinking.
  7. Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle turbinado sugar on top if using.
  8. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Avoid overmixing the batter to keep muffins light and fluffy. Gently squeeze excess moisture from zucchini but retain some for moistness. Toss frozen blueberries in flour before folding in to prevent sinking. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months. Optional lemon glaze can be added but is not necessary.

Nutrition

Keywords: lemon blueberry zucchini muffins, moist muffins, healthy muffins, easy breakfast, homemade muffins, zucchini recipes, blueberry recipes, lemon zest muffins

Find it online: https://rowanrecipes.com/moist-lemon-blueberry-zucchini-muffins-easy-homemade-fresh-recipe/