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Easy Moist Lemon Blueberry Zucchini Muffins

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These easy moist lemon blueberry zucchini muffins are fresh, flavorful, and perfect for healthy snacks or breakfast. The shredded zucchini keeps them tender and moist while the lemon zest adds a bright freshness.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (canola or light olive oil preferred)
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or yogurt thinned with milk)
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (about 1 medium) grated zucchini, squeezed dry
  • 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 grease with oil to prevent sticking.
  2. Grate 1 medium zucchini finely. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk the sugar, vegetable oil, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  5. Add the dry ingredients to the wet ingredients in batches, folding gently with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and fresh blueberries carefully to avoid breaking the berries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake in the preheated oven for 20-25 minutes until golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Use room temperature eggs and buttermilk for smooth mixing. Fold ingredients gently to prevent tough muffins. Tent muffins with foil if tops brown too quickly. Fresh lemon zest is preferred for best flavor. Frozen blueberries can be used if tossed in flour first to reduce color bleed.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, healthy muffins, moist muffins, easy muffins, breakfast muffins, gluten-free option, vegan option

Find it online: https://shimmersnack.com/easy-moist-lemon-blueberry-zucchini-muffins-recipe-for-perfect-healthy-snacks/