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.
|You might also like: Whole Wheat Zucchini Muffins|
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.