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Moist Lemon Blueberry Zucchini Muffins with Zesty Glaze

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These moist lemon blueberry zucchini muffins feature a tender crumb with juicy bursts of blueberry and a zesty lemon glaze, perfect for a quick and easy breakfast or snack.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon (optional)
  • 1½ cups grated zucchini (about 1 medium zucchini)
  • 1 cup fresh blueberries (150 g)
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (120 g)
  • ⅓ cup vegetable oil (80 ml)
  • Lemon zest from 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • For the zesty glaze:
  • 1 cup powdered sugar (120 g)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1–2 tbsp milk or water (to thin)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well.
  2. Grate the zucchini using a fine grater. Place in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. In a separate bowl, whisk granulated sugar and eggs until smooth and slightly frothy (about 2 minutes). Add Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until well blended.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined.
  6. Fold in the grated zucchini and fresh blueberries carefully, distributing evenly without breaking the berries.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the zesty glaze by whisking together powdered sugar, lemon juice, lemon zest, and enough milk or water to achieve a thick but pourable consistency.
  11. Drizzle the glaze over the cooled muffins and let it set.

Notes

Drain zucchini well to avoid soggy muffins. Toss blueberries in flour before folding to prevent sinking. Use fresh lemon zest for best flavor. Use room temperature eggs for smoother batter. Frozen blueberries can be added directly without thawing.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, moist muffins, lemon glaze, easy muffins, healthy muffins, breakfast muffins, snack muffins

Find it online: https://cooksybite.com/moist-lemon-blueberry-zucchini-muffins-recipe-easy-homemade-with-zesty-glaze/