Blueberry Zucchini Muffins
User Reviews
5
Blueberry Zucchini Muffins
Description
The Blueberry Zucchini Muffins recipe balances fresh zucchini and blueberries folded into a batter made with buttermilk, vegetable oil, and sugar. Baking powder and soda provide lift, while vanilla adds aroma. The method involves careful folding to avoid crushing the berries, ensuring distinct bursts of blueberry in each bite. Baking at 375°F produces muffins with a golden, slightly domed top and a tender crumb. The option to rest the batter before baking helps the rise but is not mandatory.
These muffins feature the unique addition of zucchini, which adds moisture and a subtle vegetable note without overwhelming sweetness. The suggested lemon glaze brings a bright contrast that complements the fruit and zucchini. They make a convenient snack or an accompaniment to breakfast coffee or tea.
To finish, the muffins should cool briefly before removal from pans to preserve shape. Baking times may vary by oven and muffin size, so testing with a toothpick is recommended. The recipe yields about 8 muffins but can be adjusted for smaller or larger batch sizes.
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 zucchini lightly packed, shredded
lemon glaze
- 1 1/2 cups confectioners sugar sifted
- 3 Tbsp lemon juice about 1 large lemon, fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 430 kcal
% 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.
User Reviews
Overall Rating
5
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