Get ready to transform your ordinary breakfast or snack time into an extraordinary culinary adventure with these mind-blowing Lemon Blueberry Zucchini Muffins! Imagine biting into a moist, tender muffin that perfectly balances the bright zestiness of lemon, the sweet burst of blueberries, and the hidden nutrition of zucchini. These aren't just muffins - they're a delicious magic trick that sneaks healthy vegetables into a treat so delectable, even the pickiest eaters won't be able to resist!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup blueberries
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp lemon zest
- ½ tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, then mix in the vegetable oil and lemon zest until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
- Fold in the grated zucchini and blueberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Moisture Management: Always squeeze out excess water from grated zucchini to prevent soggy muffins. A clean kitchen towel works perfectly for this.
- Mix Minimally: When combining wet and dry ingredients, stir just until combined. Overmixing can lead to tough, dense muffins.
- Even Distribution: Gently fold blueberries and zucchini into the batter to ensure every muffin gets an equal amount of deliciousness.
- Fill Smartly: Fill muffin cups only 2/3 to 3/4 full to allow proper rising and prevent overflow.
- Check for Doneness: Use the toothpick test - if it comes out clean, your muffins are perfectly baked!
- Cool Properly: Let muffins rest in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.Pro Tip: For an extra touch of elegance, dust with powdered sugar or drizzle with a simple lemon glaze just before serving!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
