Ingredients — 12 muffins
Muffins
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1–2 tbsp lemon zest
- 1 cup finely grated zucchini, squeezed lightly
- 1 cup fresh blueberries
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp flour, for coating blueberries
Creamy topping
- 4 oz (115 g) cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla
- 1–2 tbsp milk or cream, as needed
- Optional: 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs and sugar until smooth.
- Add melted butter, vanilla, lemon juice, lemon zest, and sour cream/Greek yogurt. Mix well.
- Stir in the grated zucchini.
- Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, until golden and a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- Make the topping: Beat cream cheese, powdered sugar, vanilla, and optional lemon juice until smooth. Add milk/cream a little at a time until spreadable.
- Spread or pipe the topping over the cooled muffins.
- Finish with a few blueberries and a little lemon zest.
Recipe Details
- Prep: 20 minutes
- Bake: 20–25 minutes
- Total: About 45 minutes
- Yield: 12 muffins
Approximate Nutrition
Per muffin with topping:
- Calories: 270–310
- Protein: 4–5 g
- Carbohydrates: 38–43 g
- Fat: 12–14 g
- Sugar: 20–24 g
Nutrition is an estimate and varies according to the ingredients and portion size.
Nut & Allergen Information
Tree nuts: None required.
The basic recipe does not contain almonds, walnuts, pecans, or other nuts.
Contains:
- Wheat/gluten — all-purpose flour
- Eggs
- Dairy — butter, cream cheese, sour cream/Greek yogurt
For a nut allergy, check packaged ingredients such as flour, cream cheese, and toppings for may-contain/cross-contact warnings.
Q&A
Can I use frozen blueberries?
Yes. Add them frozen rather than thawing them to help prevent the batter from becoming too watery.
Do I need to peel the zucchini?
No. The peel adds color and nutrients and becomes soft during baking.
Should I squeeze the zucchini?
Yes, but only lightly. Removing some excess water prevents soggy muffins while keeping them moist.
Can I leave off the cream cheese topping?
Absolutely. The muffins are delicious on their own.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works very well.
Can I add nuts?
Yes, if there is no allergy concern. Chopped walnuts or pecans would work, but they will change the allergen information.
How should I store them?
Because of the cream cheese topping, keep them covered in the refrigerator. For best quality, enjoy within about 3–4 days.