0 from 96 votes
Blueberry Zucchini Muffins
Blueberry Zucchini Muffins loaded with zucchini and juicy berries topped with a fresh lemony glaze are the perfect back to school snack.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 muffins
Calories: 430 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 extra large egg
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup cultured buttermilk
- 1 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour (fluff, scoop, and level for accurate measurement)
- 1 cup blueberries
- 1 cup (lightly packed) shredded zucchini
lemon glaze
- 1 1/2 cups confectioner's sugar sifted
- 3 Tbsp fresh lemon juice about 1 large lemon
Instructions
- Preheat the oven to 375°F Grease and flour a muffin pan, or use muffin liners.
- Crack the egg into a large mixing bowl and whisk in the oil, sugar, buttermilk, and vanilla. Beat well until everything is combined.
- Whisk in the baking powder, baking soda, and salt. Then fold in the flour, followed by the zucchini and blueberries. Fold gently so you don't squish the berries.
- I like to let the batter rest on the counter for up to an hour for best rising. But this is optional, you can bake right away if you like. Scoop the batter into prepared muffin cups, filling to the brim. I made 8 muffins, but this will depend on the size of your muffin cups.
- Bake in your preheated oven for about 25-27 minutes, or until risen and just turning golden, you can check with a toothpick. Different ovens vary greatly, so check these on the early side. If your muffins are smaller than mine, they will take less time.
- Let the muffins cool for about 15 minutes before loosening the edges and turning them out of the pan to cool completely on a rack before glazing.
- Whisk the lemon juice with the powdered sugar to make the glaze. Use enough lemon juice to make it thick but spreadable. Spoon the glaze over the top of the cooled muffins.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
430kcal
(22%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
27mg
(9%)
Sodium
251mg
(10%)
Potassium
266mg
(8%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
114IU
(2%)
Vitamin C
9mg
(10%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1muffin | |
| Calories | 430kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 251mg | 10% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.