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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
15 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 shredded zucchini
  • ½ cup vanilla Greek Yogurt
  • ⅓ cup unsalted butter melted
  • 1 large egg
  • 1 lemon zested
  • ¾ cup fresh blueberries
For the glaze:
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 Tablespoon milk

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Spray muffin tins with baking spray. Set aside.
  2. In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries.
  3. 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.
  4. Cool 5 minutes, then remove from tins and cool completely.
  5. For the glaze, whisk together the lemon juice and milk with the powdered sugar until smooth. Drizzle over cooled muffins.
  6. Enjoy within a day or two, or freeze for later.

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 Cholesterol 15mg (5%) Sodium 121mg (5%) Fiber 1g (4%) Sugar 12g (24%)

Nutrition Facts

Serving: 24muffins

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.