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Lemon Blueberry Zucchini Muffins

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Delicious and healthy lemon blueberry zucchini muffins, perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 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
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for blueberries)
  • 1 cup confectioner’s sugar
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare a 12-cup muffin pan by greasing or lining it with paper liners.
  3. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  4. Combine the granulated sugar and lemon zest in a large bowl, rubbing the zest into the sugar.
  5. Mix the melted butter with the lemon sugar, then whisk in the eggs, Greek yogurt, and vanilla extract.
  6. Combine the dry ingredients with the wet ingredients, stirring gently until just combined.
  7. Incorporate the shredded zucchini until evenly dispersed in the batter.
  8. Fold the blueberries (tossed in flour) into the batter gently.
  9. Fill the muffin cups with the batter, almost to the top.
  10. Bake for 18 to 24 minutes until lightly golden and a toothpick comes out clean.
  11. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
  12. Prepare the glaze by whisking confectioner’s sugar with lemon juice until smooth.
  13. Drizzle the glaze over the cooled muffins before serving.

Notes

These muffins are great for meal prep and can be stored in an airtight container. Freezing them individually works well too.

Nutrition

Keywords: muffins, healthy snacks, gluten-free muffins, lemon blueberry muffins, zucchini muffins

Find it online: https://alexandrarecipes.com/lemon-blueberry-zucchini-muffins/