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 3/4 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.
Freezing shredded zucchini. Once grated, you can use the zucchini right away OR freeze it for later. I like to grate a ton of zucchini at once when I have abundance from my garden. Then add pull it out to thaw when you’re ready to bake!
Zesting and juicing lemon. For easy juicing and zesting, microwave your lemon for 10 seconds. Use a microplane grater to remove the zest from the peel.
How to freeze Blueberry Zucchini Muffins. Let muffins cool completely and drizzle on the glaze (if desired). Transfer muffins to freezer bags and keep frozen for up to 3 months. When ready to eat, thaw on the counter or overnight in the refrigerator.