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Cozy Blueberry Lemon Zucchini Muffins

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These cozy blueberry lemon zucchini muffins feature a bakery-style tender crumb with a bright lemon zing and juicy blueberries, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 cup (about 1 medium) grated zucchini, shredded finely and squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Grate 1 cup of zucchini (about one medium-sized one) using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze to remove excess moisture.
  3. In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp ground cinnamon until evenly combined.
  4. In a medium bowl, whisk ¾ cup (150g) granulated sugar with ⅓ cup (80ml) vegetable oil until combined. Add 2 large eggs (room temperature), ½ cup (120g) plain Greek yogurt, 1 tsp vanilla extract, lemon zest, and 2 tbsp fresh lemon juice. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients bowl and fold gently with a rubber spatula. Do not overmix; a few lumps are okay.
  6. Fold in the shredded zucchini and 1 cup (150g) fresh blueberries gently to preserve blueberry shape.
  7. Divide the batter evenly into the prepared muffin cups, filling each about ¾ full.
  8. Bake for 22–25 minutes. Check at 22 minutes by inserting a toothpick in the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
  9. Remove muffins from the tin after 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Shred zucchini finely and squeeze out excess moisture to avoid soggy muffins. Do not overmix the batter to keep muffins tender. Toss blueberries in a little flour before folding to prevent sinking. For extra crunch, sprinkle raw or coarse sugar on top before baking. Use room-temperature eggs and yogurt for better emulsification and rise.

Nutrition

Keywords: blueberry muffins, lemon zucchini muffins, bakery-style muffins, healthy muffins, breakfast muffins, zucchini recipes, lemon zest, blueberry recipes

Find it online: https://juliamadeit.com/cozy-blueberry-lemon-zucchini-muffins-easy-bakery-style-recipe/