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Moist Blueberry Zucchini Muffins Recipe with Easy Crunchy Lemon Glaze

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These moist blueberry zucchini muffins feature a perfect balance of juicy blueberries and fresh zucchini, topped with a crunchy lemon glaze. Ideal for breakfast, snacks, or light dessert, they are quick, easy, and made with simple pantry staples.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/3 cup (80ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup (150g) frozen or fresh blueberries
  • 1/3 cup (80ml) milk (whole or plant-based)
  • For the Crunchy Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1–2 tbsp milk or water (to thin glaze as needed)
  • Optional: a pinch of sea salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, whisk vegetable oil, eggs, vanilla extract, milk, and squeezed zucchini.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; lumps are okay.
  6. Carefully fold in blueberries (frozen can be added straight from freezer).
  7. Spoon batter evenly into muffin cups, filling about 3/4 full.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and tops are lightly golden.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the lemon glaze, whisk powdered sugar, lemon zest, lemon juice, and 1-2 tbsp milk or water until smooth but thick enough to hold texture; add a pinch of sea salt if desired.
  11. Drizzle or spoon glaze over cooled muffins and let set for 15-20 minutes until crunchy.

Notes

Squeeze zucchini well to avoid soggy muffins. Fold batter gently to prevent toughness. Use frozen blueberries to prevent batter discoloration and toss them in flour before folding to avoid sinking. Apply lemon glaze only after muffins are completely cool to keep it crunchy. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. Gluten-free and vegan substitutions are possible.

Nutrition

Keywords: blueberry muffins, zucchini muffins, lemon glaze, moist muffins, easy breakfast, healthy muffins, gluten-free option, vegan option

Find it online: https://vexifood.com/moist-blueberry-zucchini-muffins-recipe-with-easy-crunchy-lemon-glaze/