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Moist Lemon Blueberry Zucchini Muffins

lemon blueberry zucchini muffins - featured image
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These muffins are moist and flavorful with a zesty lemon brightness and sweet blueberries, enhanced by shredded zucchini for extra moisture and veggie goodness. Perfect for a quick, easy, and wholesome treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (can swap half for whole wheat)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 large egg, room temperature
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (120g) shredded zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons lemon juice, freshly squeezed
  • Optional topping: 2 tablespoons coarse sugar or turbinado sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
  2. Grate 1 cup zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk granulated sugar, brown sugar, egg, vegetable oil, vanilla extract, lemon juice, and lemon zest until smooth.
  5. Fold the squeezed zucchini and blueberries gently into the wet mixture.
  6. Pour wet ingredients into dry ingredients and fold just until combined; batter should be a little lumpy.
  7. Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle coarse sugar on top if desired.
  8. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean and tops are golden and springy.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Use firm zucchini and squeeze out excess moisture to avoid soggy muffins.’, ‘Add lemon zest at the end for the freshest flavor.’, ‘If using frozen blueberries, toss them in flour before folding to prevent sinking.’, ‘Do not overmix the batter to keep muffins tender.’, ‘Room temperature ingredients mix more evenly.’, ‘Oven temperatures vary; use an oven thermometer if needed.’, ‘For vegan version, substitute egg with flax egg and use coconut oil.’, ‘For gluten-free, replace flour with a gluten-free blend.’]

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, moist muffins, easy muffins, homemade muffins, healthy muffins, quick muffins, lemon zest, blueberry recipe

Find it online: https://gleefulfork.com/moist-lemon-blueberry-zucchini-muffins-recipe-easy-homemade-zesty-treats/