Blueberry Zucchini Muffins with Lemon Glaze.
These Blueberry Zucchini Muffins with Lemon Glaze are the perfect combination of sweet and tangy, making them an ideal treat for breakfast or an afternoon snack. The addition of zucchini not only adds moisture but also sneaks in a serving of vegetables without compromising on flavor. And let’s not forget the luscious lemon glaze that drapes over the muffins, providing a zesty finish that elevates each bite. These muffins are moist, fluffy, and bursting with juicy blueberries, making them a delightful choice for any occasion.
Why It Deserves a Spot
If you’ve ever found yourself wondering how to use up that extra zucchini from your garden, this recipe is here to save the day! Blueberry Zucchini Muffins with Lemon Glaze are not just visually appealing; they are packed with nutrition and flavor. The zucchini keeps the muffins moist, while the blueberries add a natural sweetness that pairs wonderfully with the tartness of the lemon glaze. These muffins are a great way to introduce a healthy twist to your morning routine, and they also make for a fantastic snack or dessert option. Plus, they are incredibly easy to make, making them a must-try for both novice and experienced bakers.
The Essentials
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg, lightly beaten
- ½ cup vegetable oil
- ½ cup milk
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- ½ teaspoon vanilla extract
Must-Have Equipment
- Muffin tin – For baking the muffins to perfection.
- Mixing bowls – For combining the wet and dry ingredients.
- Grater – For shredding the zucchini.
- Whisk – To ensure even mixing of your ingredients.
- Measuring cups and spoons – For accuracy in your measurements.
- Cooling rack – To cool your muffins after baking.
Blueberry Zucchini Muffins with Lemon Glaze.: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Grease a muffin tin or line it with paper liners. This will prevent the muffins from sticking and make cleanup easier.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine 1 cup of all-purpose flour, ¾ cup of sugar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisk these ingredients together until well combined.
Step 4: Combine the Wet Ingredients
In another bowl, whisk together 1 lightly beaten egg, ½ cup of vegetable oil, ½ cup of milk, 1 tablespoon of lemon juice, and 2 teaspoons of vanilla extract. Make sure everything is well-blended.
Step 5: Shred the Zucchini
Using a grater, shred 1 cup of zucchini. If the zucchini is particularly watery, gently squeeze it in a clean kitchen towel to remove some moisture.
Step 6: Fold in the Zucchini and Blueberries
Add the shredded zucchini and 1 cup of fresh or frozen blueberries to the wet ingredients. Stir gently to combine.
Step 7: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined; be careful not to overmix, as this can lead to dense muffins.
Step 8: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Make the Lemon Glaze
While the muffins are baking, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of lemon juice, 2 teaspoons of freshly grated lemon zest, and ½ teaspoon of vanilla extract. Adjust the consistency with more lemon juice or powdered sugar as needed.
Step 11: Cool and Glaze
Once the muffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack. Once they are completely cool, drizzle the lemon glaze over the top.
Allergy-Friendly Substitutes
- Gluten-free flour – Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
- Maple syrup or honey – Use as a natural sweetener instead of sugar.
- Flax egg – Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 minutes).
- Non-dairy milk – Use almond milk, soy milk, or oat milk instead of regular milk.
Problems & Prevention
If your muffins turn out dense or rubbery, it might be due to overmixing the batter. Always mix until just combined. If they come out too dry, ensure you measure the flour correctly and do not pack it into the measuring cup. If you notice that your muffins are sticking to the pan, ensure you grease the muffin tin adequately or use liners.
Make-Ahead & Storage
These Blueberry Zucchini Muffins with Lemon Glaze can be made ahead of time and stored for later enjoyment. Once cooled, place the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be thawed at room temperature or warmed in the microwave before serving.
Common Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. Just fold them into the batter while still frozen to prevent them from bleeding into the batter and turning it blue.
How can I tell when the muffins are done baking?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I omit the lemon glaze?
While the lemon glaze adds a delightful zesty flavor, you can certainly omit it if you prefer. The muffins are delicious on their own!
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them or freeze them for up to 3 months.
Ready, Set, Cook
Now that you have all the information you need, it’s time to gather your ingredients and get baking! These Blueberry Zucchini Muffins with Lemon Glaze will not only fill your kitchen with a delightful aroma, but they will also become a favorite in your household. Whether enjoyed fresh from the oven or as a make-ahead treat for busy mornings, these muffins are sure to impress. So roll up your sleeves, and let’s create something delicious!
Blueberry Zucchini Muffins with Lemon Glaze.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a muffin tin or line it with paper liners.
- Step 3: In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Whisk together.
- Step 4: In another bowl, whisk together the egg, vegetable oil, milk, lemon juice, and vanilla extract.
- Step 5: Shred the zucchini and squeeze out excess moisture if needed.
- Step 6: Fold in the zucchini and blueberries into the wet ingredients.
- Step 7: Pour the wet mixture into the dry ingredients and stir until just combined.
- Step 8: Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Step 9: Bake for 18-22 minutes, or until a toothpick comes out clean.
- Step 10: Prepare the lemon glaze by whisking together powdered sugar, lemon juice, lemon zest, and vanilla extract.
- Step 11: Let the muffins cool for 5 minutes in the tin, then transfer to a cooling rack and glaze once cool.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- These muffins can be frozen individually for future snacks.
- Adjust the lemon glaze with more sugar or lemon juice for desired consistency.
