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Moist Lemon Blueberry Zucchini Muffins with Glaze

lemon blueberry zucchini muffins - featured image
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These moist lemon blueberry zucchini muffins combine fresh zucchini and juicy blueberries with a tangy lemon glaze for a delicious and tender treat. Perfect for breakfast, snacks, or brunch, they sneak veggies into sweet baked goods effortlessly.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium), squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries (frozen can be used)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons lemon juice
  • 1 teaspoon milk or water (optional, to thin glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
  2. Grate zucchini and squeeze out excess moisture using a clean towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  4. In a separate bowl, whisk vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
  5. Gently fold grated zucchini and blueberries into the wet ingredients.
  6. Pour wet ingredients into dry ingredients and fold gently until just combined; do not overmix.
  7. Spoon batter evenly into 12 muffin cups, filling about 3/4 full.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack.
  10. Whisk powdered sugar with lemon juice and optional milk or water until smooth for the glaze.
  11. Drizzle glaze over cooled muffins and let set.

Notes

Squeeze zucchini well to avoid soggy muffins. Fold blueberries gently to prevent batter from turning purple and dense. Avoid overmixing batter to keep muffins tender. Cool muffins before glazing to prevent glaze from running. Tent with foil if muffins brown too quickly. Add splash of milk if batter is too thick.

Nutrition

Keywords: lemon blueberry zucchini muffins, moist muffins, zucchini muffins, lemon glaze, healthy muffins, easy muffins, homemade muffins

Find it online: https://twirltaste.com/moist-lemon-blueberry-zucchini-muffins-recipe-easy-homemade-glaze-tutorial/