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Tender Blueberry Lemon Zucchini Muffins

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These tender blueberry lemon zucchini muffins have a bakery-style texture with a bright lemon zing and moist zucchini balanced by bursts of juicy blueberries. They are quick, easy, and perfect for brunch or a snack.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, finely grated and lightly squeezed to remove excess moisture)
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw to prevent bleeding)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • ¾ cup granulated sugar (can swap half for brown sugar)
  • ½ cup unsalted butter, melted and cooled (or light oil like avocado for dairy-free option)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)

Instructions

  1. Finely grate the zucchini and gently squeeze out excess moisture with a clean kitchen towel, leaving some moisture for tenderness. Zest the lemon, avoiding the bitter white pith.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  3. In a separate medium bowl, whisk the eggs until smooth. Add sugar, melted butter (or oil), and vanilla extract. Stir in the buttermilk gradually until combined.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined, leaving some lumps to keep muffins tender.
  5. Toss blueberries lightly in flour to prevent sinking, then fold in grated zucchini and blueberries gently but thoroughly.
  6. Line a 12-cup muffin tin with liners or grease well. Divide batter evenly among cups, filling each about ¾ full. Optionally, sprinkle coarse sugar on top.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Toss blueberries in flour before folding to prevent sinking. Use room temperature eggs and butter for smooth incorporation. Preheat oven fully. Tent muffins with foil if browning too quickly. Cool on a rack to avoid soggy bottoms. Fresh zucchini preferred over frozen for best texture.

Nutrition

Keywords: blueberry muffins, zucchini muffins, lemon muffins, bakery-style muffins, easy muffins, brunch recipe, quick muffins, homemade muffins

Find it online: https://emmaoven.com/tender-blueberry-lemon-zucchini-muffins-easy-homemade-bakery-style-recipe/