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Tender Lemon Blueberry Zucchini Muffins

lemon blueberry zucchini muffins - featured image
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These tender lemon blueberry zucchini muffins offer a soft, moist bakery-style texture with a delicate crumb, balanced by bright lemon zest and fresh blueberries. Perfect for a fresh seasonal breakfast or snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon lemon zest (freshly grated from about 1 lemon)
  • 2 large eggs, room temperature
  • ⅔ cup (135g) granulated sugar
  • ¼ cup (60ml) vegetable oil or melted unsalted butter
  • ⅓ cup (80ml) sour cream (can substitute Greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners or lightly grease the cups.
  2. Grate 1 ½ cups of zucchini using the fine side of your grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon lemon zest.
  4. In a separate bowl, whisk 2 large eggs with ⅔ cup sugar until pale and slightly fluffy (about 2 minutes). Add ¼ cup oil, ⅓ cup sour cream, and 1 teaspoon vanilla extract; mix until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula. Don’t overmix—the batter should be just combined.
  6. Carefully fold in the drained zucchini and 1 cup fresh blueberries until evenly distributed.
  7. Spoon batter into the muffin tin, filling each cup about ¾ full.
  8. Bake for 23-27 minutes, starting to check at 23 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  9. Remove muffins from oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Use room temperature eggs for better batter consistency. Fold batter gently to keep muffins tender. Toss blueberries in a tablespoon of flour before folding to prevent bleeding. Fresh lemon zest is preferred over bottled extract for best flavor. Start checking muffins early to avoid overbaking.

Nutrition

Keywords: lemon blueberry zucchini muffins, bakery-style muffins, easy muffins, spring baking, homemade muffins, tender muffins, zucchini muffins, blueberry muffins

Find it online: https://eliplate.com/tender-lemon-blueberry-zucchini-muffins-recipe-easy-homemade-bakery-style/