Yield: 24 muffins
Blueberry Zucchini Muffins
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!
Ingredients
For the muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup shredded zucchini
- ½ cup vanilla greek yogurt
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 lemon zested
- ¾ cup fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 Tablespoon milk
Instructions
- Preheat oven to 425°F. Spray muffin tins with baking spray. Set aside.
- In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries.
- Fill muffins tins ¾ full and bake for 5 minutes at 425, then reduce heat to 350°F (keeping the muffins in the oven still) and bake an additional 18-20 minutes, until lightly browned.
- Cool 5 minutes, then remove from tins and cool completely.
- For the glaze, whisk together the lemon juice and milk with the powdered sugar until smooth. Drizzle over cooled muffins.
- Enjoy within a day or two, or freeze for later.
Notes
- Use our guide on how to shred zucchini.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
1 muffinAmount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 121mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.