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Perfect Blueberry Zucchini Muffins with Lemon Glaze. picture

Blueberry Zucchini Muffins with Lemon Glaze.

These Blueberry Zucchini Muffins with Lemon Glaze are a delightful treat! Moist muffins with fresh blueberries and a zesty lemon glaze make for a perfect snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup fresh or frozen blueberries
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Grater
  • Muffin tin
  • Parchment paper or muffin liners
  • Cooling rack

Method
 

Step-by-Step Instructions:
  1. Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This will ensure your muffins bake evenly.
  2. Step 2: Prepare Your Muffin Tin. Line a muffin tin with paper liners or grease it lightly with cooking spray. This will help your muffins come out easily after baking.
  3. Step 3: Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, ground cinnamon, and salt until well combined.
  4. Step 4: Combine Wet Ingredients. In another bowl, combine the lightly beaten egg, vegetable oil, milk, lemon juice, and vanilla extract. Stir until the mixture is smooth.
  5. Step 5: Combine Wet and Dry Mixtures. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, as this can lead to dense muffins.
  6. Step 6: Fold in Zucchini and Blueberries. Gently fold in the shredded zucchini and blueberries. If using frozen blueberries, do not thaw them beforehand to prevent the batter from turning purple.
  7. Step 7: Fill the Muffin Tin. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise.
  8. Step 8: Bake. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Step 9: Cool the Muffins. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
  10. Step 10: Make the Lemon Glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth. If the glaze is too thick, add a little more lemon juice until you reach your desired consistency.
  11. Step 11: Drizzle Glaze on Muffins. Once the muffins are completely cool, drizzle the lemon glaze over each muffin. Allow the glaze to set before serving.

Notes

  • For a seasonal twist, try adding chopped walnuts or pecans for added crunch.
  • Substitute raspberries for blueberries for a tart variation.
  • Incorporate other spices like nutmeg or ginger for a different flavor profile.