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Blueberry Zucchini Muffins
Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
24
muffins
Calories:
114 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup zucchini shredded
- ½ cup Greek yogurt vanilla flavor
- ⅓ cup butter melted, unsalted
- 1 egg large
- 1 lemon zested
- ¾ cup blueberries fresh
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 Tablespoon milk
Instructions
- 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.
- Enjoy within a day or two, or freeze for later.
Cup of Yum
Notes
- Use our guide on how to shred zucchini.
- 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.
Nutrition Information
Serving
1muffin
Calories
114kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
15mg
(5%)
Sodium
121mg
(5%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 24 muffins
Amount Per Serving
Calories 114
% Daily Value*
| Serving | 1muffin | |
| Calories | 114kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 121mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.