Summer is in full swing and zucchini and blueberries are plentiful and inexpensive at the grocery. These Lemon Blueberry Zucchini Muffins are the perfect thing to make. If you have a zucchini plant at home, once it starts producing, you have more zucchini than you know what to do with. One solution, make these muffins! These are just sweet enough, full of zucchini and blueberries, with just a hint of lemon. I always let the kids add all the measured ingredients and let them mix it all up. These are easy to whip up over the weekend. Then you have them for an easy breakfast or a perfect lunchbox snack for the kids.
They will keep sealed airtight in a cool place on the counter for a few days. You can store them in the fridge or freezer if you want a longer shelf time. I use the leftover lemon juice from the lemon in either my water, tea, or a salad dressing. You could also make a lemon glaze if you wanted to guild the lily on these. Just mix the lemon juice( about 2 tablespoons) with powdered sugar (1 to 1/2 cups) to create a nice lemony glaze to go over the top. Want more zucchini recipes? Click here for more recipes to use up all those summer zucchini!
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Supplies for Lemon Blueberry Zucchini Muffins
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Lemon Blueberry Zucchini Muffins
Ingredients
- 1 large egg
- 1/2 cup brown sugar packed
- 1/3 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 zest lemon
- pinch salt
- 1 cup flour plus 1/4 cup to toss the blueberries in
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup zucchini grated (1 small to medium)
- 1 cup blueberries fresh
Instructions
- Preheat the oven to 350°. Line the muffin tins with muffin liners.
- In a large bowl mix the egg, brown sugar, oil, sour cream, vanilla, zest from the lemon, and pinch of salt until it is well combined.
- Add in the flour, baking soda, and baking powder. Mix until just combined making sure to scrape from the bottom of the bowl. Do not over mix. Toss the blueberries in the 1/4 cup of flour. This is an optional step but it helps them not sink in the batter while baking.
- Add the zucchini and blueberrries and stir until just combined. Use a spoon or a scoop to fill your 12 muffin tins. Bake for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean. Let them cool on the stovetop for 5 minutes then remove from the tin to continue cooling.
