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Moist Lemon Blueberry Zucchini Muffins

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These moist lemon blueberry zucchini muffins are easy to make, packed with flavor, and perfect for breakfast or a snack. The shredded zucchini keeps them tender and moist without being heavy, complemented by bright lemon and juicy blueberries.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 ½ cups (150g) zucchini, finely shredded and lightly squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries (frozen works too, do not thaw)
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • Optional: 2 tbsp coarse sugar or 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 it well.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture until damp but not dripping.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk sugar and eggs until well combined and slightly fluffy, about 1-2 minutes. Add vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
  5. Gently fold shredded zucchini into the wet mixture, then carefully fold in blueberries to avoid bursting.
  6. Pour dry ingredients into wet ingredients and fold just until combined. Do not overmix; a few small lumps are okay.
  7. Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if desired.
  8. Bake for 20-25 minutes. Check at 20 minutes with a toothpick; if it comes out clean or with a few moist crumbs, muffins are done.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini to avoid gummy muffins. Fold blueberries gently to prevent bursting and color bleeding. Avoid overmixing batter to keep muffins tender. Tent with foil if muffins brown too quickly but are not cooked through. Frozen blueberries can be used without thawing.

Nutrition

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

Find it online: https://wigglebite.com/moist-lemon-blueberry-zucchini-muffins-easy-homemade-recipe-for-breakfast/