Lemon Blueberry Zucchini Muffins

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Recipe from Two Peas and Their Pod

Soft, fluffy Lemon Blueberry Zucchini Muffins made with fresh lemon zest, juicy blueberries, and shredded zucchini for the perfect moist texture. Finished with a simple lemon glaze, they're the ultimate summer muffin for breakfast, brunch, or snacking.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: blueberrry, lemon, muffins, zucchini

Servings: muffins

Calories: 253kcal

Ingredients

For the muffins:

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1/2 cup plain Greek yogurt, at room temperature
1 teaspoon vanilla extract
1 cup shredded zucchini (see notes)
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour, for tossing the blueberries

For the lemon glaze:

1 cup confectioner’s sugar
2 to 3 tablespoons fresh lemon juice

Instructions

Prep the Pan: Preheat the oven to 375°F. Grease a 12-cup muffin pan or line with paper liners. For taller muffins, you can also fill every other muffin cup for more rise (use a second pan if needed).
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Rub the Sugar & Lemon Together: In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingertips until very fragrant and well combined.
Start the Batter: Add the melted butter to the lemon sugar and whisk until combined. Whisk in the eggs, Greek yogurt, and vanilla until smooth.
Combine Wet & Dry: Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Add Zucchini: Stir in the grated zucchini until evenly distributed.
Add Blueberries: Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
Bake: Bake for 18 to 24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.

Notes

Lemon flavor comes from the zest, not juice. Rubbing the zest into the sugar releases the oils and gives the muffins their bright lemon flavor.
Don’t squeeze the zucchini unless it’s extremely watery. You want that moisture for tender muffins. Just grate and use as-is.
Toss blueberries with flour right before adding them to the batter. This helps prevent them from sinking to the bottom.
Use fresh blueberries if possible. If using frozen, do not thaw, add them straight from the freezer to avoid streaking.
Do not overmix the batter. Stir just until the flour disappears for light, fluffy muffins.
For taller bakery-style muffins, fill every other muffin cup if you can. This gives them more space to rise and creates higher domes.
Fill muffin cups almost to the top. This helps create that tall, bakery-style top.
Muffins are best the day they are made, but keep well for up to 2 days. Store in an airtight container at room temperature. You can freeze cooled muffins for up to 2 months and thaw at room temperature or warm briefly.

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