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Moist Lemon Blueberry Zucchini Muffins Easy Homemade Recipe with Lemon Curd Swirl

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These moist lemon blueberry zucchini muffins feature a tender crumb with tart lemon curd ribbons and bursts of juicy blueberries, perfect for a quiet spring morning treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest, finely grated
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries, washed and dried
  • ½ cup (about 120g) lemon curd, store-bought or homemade

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. Grate about 1 ½ cups of zucchini (roughly one medium zucchini). Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In a separate bowl, beat ¾ cup (150g) granulated sugar with ½ cup (120ml) vegetable oil until well combined. Add 2 large eggs one at a time, mixing after each. Stir in ½ cup (120g) plain Greek yogurt, 3 tablespoons fresh lemon juice, and 1 tablespoon lemon zest.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Stop mixing when no streaks of flour remain.
  6. Fold in the squeezed zucchini and 1 cup (150g) fresh blueberries gently to distribute evenly without breaking the berries.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full.
  8. Drop small spoonfuls (about 1 teaspoon) of lemon curd into each muffin cup on top of the batter. Using a skewer or toothpick, swirl the curd gently through the batter to create ribbons without blending completely.
  9. Bake for 20-25 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Warm lemon curd slightly if too thick for easy swirling. Avoid overmixing batter to keep muffins tender. Muffins are best served slightly warm or at room temperature. Store in airtight container up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, lemon curd swirl, spring baking, moist muffins, easy homemade muffins

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