These zucchini blueberry muffins with sweet lemon glaze are a moist, flavorful delight. They’re perfect for breakfast or a snack, offering a healthy twist that kids will love. The combination of juicy blueberries and a tangy lemon glaze makes these muffins irresistible and easy to prepare!
Table of Contents
Moist Zucchini Blueberry Muffins with Sweet Lemon Glaze
Ingredients for Zucchini Blueberry Muffins
- 2 eggs
- 1/4 cup vegetable or canola oil
- 1/4 cup plain Greek yogurt
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or white whole wheat flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely shredded zucchini (approx. one small zucchini)
- 1 1/2 cups fresh blueberries (or frozen, thawed)
Ingredients for Sweet Lemon Glaze
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon milk (or more as needed)
Step-by-Step Muffin and Glaze Instructions
First, preheat your oven to 375°F. Line a muffin tin with paper liners or grease it well. While the oven warms, shred your zucchini and place it in a colander over a dish or sink. Press lightly with the back of a spoon to drain excess moisture.
Next, whisk together the eggs, oil, Greek yogurt, and sugar in a large bowl. Stir in the vanilla extract and lemon zest for a refreshing flavor boost. Then, add the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt to the wet mixture. Stir just until everything is combined.
Now, fold in the drained zucchini and fresh blueberries gently. Divide the batter into the muffin pan compartments, filling each about two-thirds full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the pan and cool completely on a wire rack. Meanwhile, prepare the sweet lemon glaze by whisking the powdered sugar, lemon juice, and milk until blended and drizzleable. Adjust the milk as needed for the perfect consistency. Finally, drizzle the glaze over the cooled muffins to add a zesty finishing touch!
Tips for Perfect Zucchini Blueberry Muffins
- Toss frozen blueberries with flour before adding them to the batter to prevent discoloration.
- The lemon glaze is optional; the muffins are delightful even without it!
- Freeze the muffins or loaf without the glaze, adding it after thawing for the best taste.
- Be sure to drain excess moisture from the zucchini before mixing it into the batter.
Zucchini Blueberry Muffin Variations
If you’re feeling adventurous, try making a loaf instead of muffins. Preheat your oven to 350°F, grease and flour a loaf pan, and bake for about 50 minutes. You can also experiment by adding nuts or swapping out the blueberries for other fruits like raspberries or chopped apples!
FAQs
What ingredients do I need for zucchini blueberry muffins with sweet lemon glaze?
For zucchini blueberry muffins with sweet lemon glaze, you’ll need eggs, vegetable oil, Greek yogurt, sugar, vanilla extract, lemon zest, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, zucchini, blueberries, powdered sugar, lemon juice, and milk.
How do I make zucchini blueberry muffins with sweet lemon glaze step by step?
Start by preheating the oven and preparing the muffin tin. Mix wet ingredients, then combine with dry ingredients, fold in zucchini and blueberries, and bake. Lastly, cool and drizzle with lemon glaze.
Can I make zucchini blueberry muffins with sweet lemon glaze ahead of time?
Yes, you can make these muffins ahead of time. They store well and can even be frozen without the glaze, allowing you to add it fresh later.
How should I store leftover zucchini blueberry muffins with sweet lemon glaze?
Store leftover muffins in a partially closed container or plastic bag for 2-3 days. If you plan to keep them longer, refrigerate them to maintain freshness.
Related Recipes to try
- Lemon Poppyseed Cupcakes
- Lilac Cupcakes
- Lavender Cupcakes
- Easter Cupcakes
- Honey Peach Cupcakes
- Yellow Cupcakes
Conclusion
These zucchini blueberry muffins with sweet lemon glaze are not only a delicious treat but also a great way to incorporate healthy ingredients into your baking. For more delightful recipes, feel free to explore our Pinterest page for inspiration and ideas on how to make your baking adventures even more enjoyable!
Zucchini Blueberry Muffins with Sweet Lemon Glaze: A Delightful Treat
Equipment
- muffin tin
- paper liners
- colander
- wire rack
Ingredients
Muffins
- 2 eggs
- ¼ cup vegetable or canola oil
- ¼ cup plain Greek yogurt
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest
- 1 cup all-purpose flour
- ½ cup whole wheat flour or white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup finely shredded zucchini approx. one small zucchini, drained
- 1 ½ cups fresh blueberries or frozen, thawed
Lemon Glaze
- ½ cup powdered sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon milk or more as needed
Instructions
Muffins
- Preheat your oven to 375°F and prepare a muffin tin by lining it or greasing it well.
- Shred the zucchini and press it lightly in a colander to drain excess moisture.
- In a bowl, whisk together eggs, oil, Greek yogurt, and sugar. Stir in vanilla extract and lemon zest.
- Add the flours, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined.
- Gently fold in the drained zucchini and blueberries.
- Divide the batter evenly into the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the pan and let them cool completely on a wire rack.
Glaze
- Whisk together powdered sugar, lemon juice, and milk until smooth and drizzleable. Add more milk gradually if needed to reach desired consistency.
- Drizzle the glaze over the completely cooled muffins.