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Moist Blueberry Zucchini Muffins Recipe with Easy Luscious Lemon Glaze

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These moist blueberry zucchini muffins feature a tender crumb with juicy blueberries and a tangy lemon glaze, perfect for a quick and delicious treat that sneaks in extra veggies.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour (can substitute gluten-free flour blend for GF option)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)
  • ¾ cup (150 g) granulated sugar (or coconut sugar)
  • ¼ cup (50 g) brown sugar, packed
  • ⅓ cup (80 ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1 cup grated, 120 g), peeled or unpeeled
  • 1 cup (150 g) fresh blueberries, washed and patted dry (frozen works too, do not thaw)
  • For the lemon glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 tablespoons milk or cream (or almond/oat milk for dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Grate the zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. In a medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gently fold the grated zucchini into the wet mixture.
  6. Pour the wet mixture into the dry ingredients bowl and fold gently with a spatula until just combined. Batter should be thick but moist.
  7. Carefully fold in the blueberries, folding frozen berries in directly from frozen if using.
  8. Divide batter evenly among muffin cups, filling each about two-thirds full.
  9. Bake for 22–25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the lemon glaze by whisking powdered sugar, lemon juice, lemon zest, and milk or cream in a small bowl until pourable.
  12. Drizzle the lemon glaze over cooled muffins and let set for about 10 minutes before serving.

Notes

Squeeze excess moisture from grated zucchini to avoid soggy muffins. Fold batter gently to keep muffins tender. Toss blueberries in flour if they tend to sink. Prepare glaze while muffins bake to save time. Use an oven thermometer to maintain steady temperature. Adjust glaze thickness with milk as needed.

Nutrition

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

Find it online: https://blixfood.com/moist-blueberry-zucchini-muffins-recipe-with-easy-luscious-lemon-glaze/