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Moist Lemon Blueberry Zucchini Muffins with Zesty Glaze

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These moist lemon blueberry zucchini muffins feature a zesty lemon glaze, combining fresh fruit and subtle vegetable moisture for a perfect balance of sweet and tangy flavors. Ideal for breakfast, brunch, or a sweet snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (can swap for almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ½ cup buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 1 cup grated zucchini, squeezed dry (about one medium zucchini)
  • 1 cup fresh blueberries (frozen works too, do not thaw)
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs with sugar until light and fluffy (2-3 minutes). Add oil, vanilla extract, and lemon zest; mix well.
  4. Slowly add buttermilk while mixing on low speed.
  5. Fold in grated and squeezed dry zucchini gently.
  6. Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
  7. Fold in blueberries gently with a spatula.
  8. Spoon batter evenly into muffin cups, filling about ¾ full.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. While muffins bake, whisk together powdered sugar, lemon juice, and lemon zest to make glaze.
  11. After muffins cool for 10 minutes on a rack, drizzle glaze over the top.
  12. Let muffins cool completely before storing.

Notes

[‘Squeeze zucchini well to avoid soggy muffins.’, ‘Use fresh lemons for zest and juice for best flavor.’, ‘Do not overmix batter to keep muffins tender.’, ‘Room temperature eggs blend better.’, ‘Toss blueberries in a tablespoon of flour before folding in to prevent sinking.’, ‘Adjust lemon juice in glaze for desired thickness.’, ‘Use an oven thermometer to ensure accurate baking temperature.’, ‘Frozen blueberries can be used straight from freezer without thawing.’]

Nutrition

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

Find it online: https://sparklechew.com/moist-lemon-blueberry-zucchini-muffins-recipe-easy-homemade-with-zesty-glaze/