These Blueberry Lemon Zucchini Muffins are packed with fresh zucchini and sweet blueberries and drizzled with a lemony glaze.
My name is Sally, and I’m a dietitian who doesn’t like zoodles. This brings me a certain amount of guilt.
I feel like loving zoodles–spiralized zucchini noodles–is practically in my job description. But the truth is that I just don’t. I love real pasta, the kind made with wheat. And when I get a fresh zucchini in my CSA box, I slice it into discs and grill with olive oil and salt. But mostly, I want to make zucchini bread.
This Fudgy Chocolate Zucchini Bread is my go-to. But this time I decided to make muffins instead of a loaf and swap chocolate for one of my favorite flavor combos: blueberries and fresh lemon.
I made a few batches of these as I tinkered with the recipe. Each time, my family devoured them. I also made it in loaf form and included those directions in the recipe below in case that’s what you prefer.
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A few notes on this recipe:
- If you’re using frozen blueberries, thaw them first, then toss with a couple teaspoons of flour before adding it to prevent the batter from turning blue!
- The lemon glaze is delicious–but of course also optional. The muffins are sweet and yummy without it.
- If you want to freeze these muffins or loaf, freeze them without the glaze and add that later once they’re defrosted and ready to eat
- The muffins and loaf are both very moist. For me, it worked best to store them in a plastic bag or container that’s only partially closed so they don’t become wet. If you’re not going to eat them in 2-3 days, store them in the refrigerator.
- After some feedback that this bread was very moist, I’ve added a new instruction to drain the excess moisture from the zucchini before adding it.
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Blueberry Lemon Zucchini 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 teaspoons 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 (about one small zucchini)
- 1 1/2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon milk or more as needed
Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well.
Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away.
Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.
Add flours, baking powder, baking soda, and salt and stir just until combined.
Fold in zucchini and blueberries.
Divide mixture into muffin pan compartments and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and cool completely on a wire rack.
Mix powdered sugar, lemon juice, and milk until well blended and thin enough to drizzle. If you need to add more milk, add it in a 1/4 teaspoon at a time. Using a spoon, drizzle glaze on the muffins or loaf.
To make a loaf: Preheat oven to 350 degrees F. Grease and flour a loaf pan. Mix ingredients as indicated above and pour batter into pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.