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Quick Blueberry Zucchini Muffins with Lemon Glaze. recipe image

Blueberry Zucchini Muffins with Lemon Glaze.

These Blueberry Zucchini Muffins with Lemon Glaze are a deliciously moist treat, bursting with blueberries and topped with a zesty lemon glaze!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • ½ teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Grater
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease a muffin tin or line it with paper liners.
  3. Step 3: In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Whisk together.
  4. Step 4: In another bowl, whisk together the egg, vegetable oil, milk, lemon juice, and vanilla extract.
  5. Step 5: Shred the zucchini and squeeze out excess moisture if needed.
  6. Step 6: Fold in the zucchini and blueberries into the wet ingredients.
  7. Step 7: Pour the wet mixture into the dry ingredients and stir until just combined.
  8. Step 8: Spoon the batter into the muffin tin, filling each cup about ¾ full.
  9. Step 9: Bake for 18-22 minutes, or until a toothpick comes out clean.
  10. Step 10: Prepare the lemon glaze by whisking together powdered sugar, lemon juice, lemon zest, and vanilla extract.
  11. 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.