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Lemon Blueberry Zucchini Muffins
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4.25 from 24 votes

Lemon Blueberry Zucchini Muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breads and Doughs, Breakfast and Brunch
Cuisine: Back to School, Quick and Easy, Summer
Servings: 12 muffins
Calories: 152kcal

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.

Notes

[nutrition-label]

Nutrition

Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 96mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.7mg