Soft, moist, and bursting with juicy blueberries, these Lemon Blueberry Zucchini Muffins combine fresh lemon zest with finely grated zucchini for a tender homemade treat. They’re perfect for breakfast, brunch, or an afternoon snack.
Servings
12 muffins
Prep Time
15 minutes
Bake Time
20–25 minutes
Total Time
40 minutes
Ingredients
Dry Ingredients
2 cups (240 g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients
2 large eggs, room temperature
¾ cup (150 g) granulated sugar
½ cup (120 ml) vegetable oil or melted coconut oil
1 tsp vanilla extract
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
½ cup (120 g) plain Greek yogurt or sour cream
Produce & Add-Ins
1½ cups finely grated zucchini, about 1 medium zucchini
1 cup fresh or frozen blueberries
1 tbsp all-purpose flour, for coating blueberries
Optional Lemon Glaze
¾ cup powdered sugar
1–2 tbsp fresh lemon juice
½ tsp lemon zest
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or lightly grease the cups.
Set aside.
2. Prepare the Zucchini
Wash and finely grate the zucchini.
Place it in a clean kitchen towel or paper towels.
Gently squeeze out excess moisture.
Do not squeeze the zucchini completely dry—you want some moisture remaining to keep the muffins tender.
3. Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
4. Mix the Wet Ingredients
In a large bowl, whisk the eggs and sugar until smooth.
Add the oil, vanilla, lemon zest, lemon juice, and Greek yogurt.
Whisk until well combined.
5. Combine the Batter
Add the dry ingredients to the wet mixture.
Stir gently just until the flour is almost incorporated.
Fold in the grated zucchini.
Toss the blueberries with 1 tablespoon flour.
Gently fold the blueberries into the batter.
Do not overmix. A few small streaks of flour are fine.
6. Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
For bakery-style muffins, slightly mound the batter above the rim.
7. Bake
Bake for 20–25 minutes, or until:
The tops are lightly golden.
The muffins spring back when gently touched.
A toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack.
Let them cool completely before adding the glaze.
Optional Lemon Glaze
Whisk powdered sugar, lemon juice, and lemon zest together.
Add lemon juice a little at a time until you reach a smooth drizzling consistency.
Drizzle over the cooled muffins.
Allow the glaze to set for about 10 minutes before serving.
Nutrition Information
Approximate per muffin without glaze:
Calories: 240
Protein: 4 g
Carbohydrates: 34 g
Fat: 10 g
Saturated Fat: 1.5 g
Fiber: 1.5 g
Sugar: 16 g
Sodium: 190 mg
Cholesterol: 35 mg
With lemon glaze: approximately 270 calories per muffin.
Nutrition values are estimates and can vary depending on the exact ingredients and brands used.
Recipe Tips
Don’t over-squeeze the zucchini: Some moisture is important for soft muffins.
Use fresh lemon zest: It provides much more lemon flavor than bottled lemon juice alone.
Coat blueberries with flour: This helps reduce sinking during baking.
Frozen blueberries: You can use them directly from frozen. Don’t thaw them first.
For taller muffins: Chill the prepared batter for 20–30 minutes before baking.
For extra lemon flavor: Add another ½ tablespoon of lemon zest to the batter.
For a crunchy topping: Sprinkle coarse sugar over the batter before baking.
Storage
Store completely cooled muffins in an airtight container at room temperature for 2–3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
To serve frozen muffins, thaw at room temperature or warm in the microwave for about 15–20 seconds.
Recipe Q&A
Can I use yellow zucchini?
Yes. Yellow zucchini works just as well and has a mild flavor.
Do I need to peel the zucchini?
No. The peel is thin and adds color and nutrients. Just wash it well before grating.
Can I make these muffins without Greek yogurt?
Yes. Sour cream, plain yogurt, or buttermilk can be used instead.
Can I replace the oil with butter?
Yes. Use ½ cup melted butter. The muffins will have a slightly richer, buttery flavor.
Can I reduce the sugar?
Yes. You can reduce it to about ½ cup, although the muffins will be less sweet and slightly less moist.
Can I make them whole wheat?
Yes. Replace up to half of the all-purpose flour with whole-wheat flour. Using 100% whole wheat will produce a denser muffin.
Why are my muffins soggy in the middle?
Excess zucchini moisture, too many blueberries, or underbaking can cause this. Make sure to gently squeeze the zucchini and bake until a toothpick comes out with only a few moist crumbs.
Can I make mini muffins?
Yes. Divide the batter among mini muffin cups and bake for approximately 10–14 minutes, checking early.
Can I add nuts?
Absolutely. Add ½ cup chopped pecans or walnuts for extra crunch.
Can I make these dairy-free?
Yes. Use a dairy-free plain yogurt and make sure your other ingredients are dairy-free.
Are these gluten-free?
Not as written. For gluten-free muffins, use a good-quality 1:1 gluten-free baking flour designed to replace all-purpose flour.
Can I freeze them?
Yes. Freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw individually whenever you want one.
Best Flavor Combination
For an especially bright muffin, combine fresh lemon zest + juicy blueberries + zucchini + a thin lemon glaze. The zucchini keeps the muffins moist while the lemon and blueberries provide the sweet-tart flavor.