Zucchini Blueberry Muffins

two hands holding two split halves of a blueberry muffin.

These Zucchini Blueberry Muffins are ultra soft, fluffy and easily made in one bowl! If you're new to baking with zucchini, this recipe is a great way to start - The grated zucchini seamlessly melds into the muffin batter. Plus, the blueberries and lemon add a fresh and flavorful punch.

Course Breakfast

Cuisine American

Keyword zucchini blueberry muffins, zucchini muffins

Prep Time 7

Cook Time 30

Total Time 37

Servings Muffins

Calories 180kcal

Author Maria Doss

Equipment

Ingredients

2 eggs
1 cup sugar
½ cup plain yogurt or use sour cream
½ cup vegetable oil
2 tablespoons lemon juice
Zest of 1 lemon
2 cups + 2 tablespoons all purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup coarsely grated zucchini about 1 medium
1 cup blueberries, divided
2 tablespoons sugar (optional for topping)

Instructions

Pre heat oven to 350°F and line a standard muffin pan with 12 paper liners.
Add first 6 ingredients (egg, sugar, yogurt, oil, lemon juice and zest) into a large bowl. Whisk for at least one minute or until well combined.
Place a sieve over the bowl. Pour the flour, baking powder, baking soda and salt into the sieve, then softly tap or shake it until all the dry ingredients are sifted into the bowl.
With a rubber spatula, gently fold the batter until half of the flour mixture is incorporated.
Add the grated zucchini and ½ cup blueberries. Continue folding until the batter is uniformly mixed. Be careful not to overmix.
Divide the batter into the prepared muffin pan, place remaining blueberries on top and then generously sprinkle with more sugar (if using).
Tip: The sugar forms a crust upon baking and makes the muffins taste irresistible.
Bake for about 30 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completey.

Video

Notes

Don’t wring out the zucchini.

Grate the zucchini using the coarse side of the box grater.

Nutrition