Zucchini Blueberry Muffins with Sweet Lemon Glaze
These Zucchini Blueberry Muffins are packed with fresh zucchini and sweet blueberries and drizzled with a sweet 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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Enjoy!
Blueberry Lemon Zucchini Muffins
Ingredients
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)
Lemon Glaze
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon milk, or more as needed
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 192Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 126mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 4g
This recipe looks fantastic. Great tip about how to use the frozen blueberries. I took a summer break from FB, and I’m so happy I can get Real Mom Nutrition updates via email!
P.S. I enjoy zoodles with Emeril’s Turkey bolognese recipe, but not much else, haha
These muffins seem really delectable. I would love to try this for my kids who are also fond of blueberry-flavored pastries. This is exactly what I need today so we could have a wonderful snack tomorrow.
Trying these with one change – used 1/2 cup oats in place of the whole grain flour as mine smelled old. Also love my oats:) baking now and smell like heaven! Was looking for something with a different twist and this fits the bill nicely!
That sounds like a nice swap! Hope they turned out well.
Can you just use 1 1/2 Cup all-purpose flour and omit the whole wheat flour? I made these last year for my daughter’s birthday, and they were amazing, but I can’t remember what I did about the wheat flour because I know I didn’t use it.
Nicolle–Yes, I’m sure you could use all AP if you’d like.
Can I double the recipe and will these freeze well?
Hi Mary–Doubling them would be fine, and freezing would as well. But I would glaze them AFTER defrosting before you’re ready to serve them.
Hi Sally, I also don’t like zoodles. Anyways, thanks for the blueberry lemon zucchini muffins recipe. I’m definitely gonna try it out this weekend.
Hi, just tried it, muffins are in the oven now, cant wait to see how they turn out!
I used all whole wheat flour instead of all purpose and used 2 cups of frozen blueberries(measured frozen) didn’t measure them after thawing so will see.
Thanks for your nice recipes.
Connie
Update: they turned out Ahhh-ma-zing! My 3yo nd my 1 year old loved them.
Thank you very much for sharing. Can’t wait to try other recipes of your blog.
I’m so glad to hear you enjoyed them Connie!
Used 1 c APF and 1 c whole wheat flour. Added I tsp ground flax seed. The maple syrup is genius! Baked up full and dense and gorgeous cap dome. Love it
These were some of the best muffins I’ve ever made. My husband is weary of anything remotely ‘healthy’ or containing ww flour and he thought they were delicious. They were quick and easy to make as well. I decided to make a second batch but had run out of AP flour – I hope they are almost as good!!
I’ve made these before and they are awesome. About to Make them again but don’t have any yogurt on hand. Would a second egg work instead?
Hi Liz—I would swap in an extra 1/4 cup of oil for the yogurt if you don’t have it. Let me know how it goes!
These are a keeper for sure, they won’t last long that is for sure!
HI Sally, I want to try these in loaf form. Was it a 9X5 loaf pan or the smaller size? Thanks!
Kitty–Yes, I used a standard loaf pan.
These sounds delicious, but I hate using vegetable or canola oil. Would avocado oil work as a substitute? Could applesauce replace it? I’m trying to make them a bit healthier. Thank you!
Hi Crystal–Any neutral oil would work. Or if you’re a fan of coconut oil, that might work too. But I haven’t tested it with these oils so I can’t say for sure. I’d use some oil/fat instead of applesauce, or the texture will not be as good.
These are incredible! Made them today and only change was just using all purpose flour since we didn’t have whole wheat. They were so soft and fluffy with a nice crusty (for lack of a better work) top…Can’t wait to make again!
Anna–so glad you liked them!