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Moist Lemon Blueberry Zucchini Muffins with Tangy Glaze

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These moist lemon blueberry zucchini muffins combine fresh spring and summer flavors with a soft, tender texture and a bright, tangy glaze. Perfect for a quick breakfast or tea-time treat, they are easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) plain Greek yogurt
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (180g) grated zucchini, squeezed gently to remove excess water
  • 1 cup (150g) fresh blueberries
  • For the Tangy Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: 1 teaspoon honey or maple syrup

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
  2. Grate 1 ½ cups of zucchini using a fine grater. Squeeze gently in a clean towel to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk sugar, eggs, Greek yogurt, oil, lemon zest, and vanilla extract until smooth and creamy.
  5. Pour the wet ingredients into the dry mixture and fold gently with a rubber spatula until just combined.
  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 for 22-25 minutes, checking doneness with a toothpick that should come out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and lemon zest until smooth for the glaze. Adjust consistency as needed.
  11. Drizzle or brush the glaze over the cooled muffins. Optionally, add a second layer once the first sets.

Notes

Squeeze zucchini gently to remove excess moisture to avoid soggy muffins. Fold blueberries gently to prevent color bleeding. Tent muffins with foil if tops brown too quickly and rotate tray halfway through baking for even cooking. Adjust glaze consistency with lemon juice or powdered sugar as needed.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, moist muffins, tangy glaze, easy muffins, spring recipes, summer recipes, homemade muffins

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