Blueberry Zucchini Muffins are plump moist muffins loaded with zucchini and juicy blueberries, topped with a fresh lemony glaze that makes them the perfect late summer/early fall snack.
These muffins are a riff on my blueberry zucchini snack cake, one of my most popular recipes.
Blueberry and zucchini is one of the freshest combos and it bears repeating…I put them under my glass dome in the kitchen and by the end of day there was only one left. My lone leftover muffin was fabulous for breakfast this morning so I know they keep beautifully.
These muffins aren’t too sweet, the shredded zucchini keeps them moist, and you get those awesome bursts of tart blueberry in every bite. The lemon glaze guilds the lily. If you have kids going back to school, or back to home school, these would be a thoughtful treat for them.
This is a one bowl dump and mix recipe with no heavy equipment required.
Just perfect for lazy end of summer weekend mornings. I simply measure and add each ingredient starting with the egg and ending with the blueberries and zucchini. It’s a no muss no fuss proceedure. Scoop the batter right into your muffin pan with an ice cream scoop.
The secret to high rising muffins (isn’t what you think)
I’ve discovered after much experimentation that one of the best secrets to getting my muffins to rise high is to let the batter rest…almost the longer the better, up to 2 hours, at room temperature. I know it sounds strange, but the longer you let them sit, the higher they’ll rise. My first 6 muffins rose fine, but the last two, which I didn’t get around to baking until much later, rose the highest. Next time I’ll leave the whole bowl of batter on the counter for at least an hour. Sounds crazy but it works.
Tip for getting muffins out of the pan without sticking
I love to make muffins without paper liners, they bake up bigger and just seem more bakery style to me. But when they don’t have the benefit of that liner, they can stick…here’s what I do…
- I spray the muffin pan well, and then dust with flour.
- After baking I let the muffins cool for 15 minutes, then I run a thin offset spatula around the edges of all the muffins before gently prying them out.
Muffins and fruit are a perfect match!
- Perfect Black Raspberry Muffins
- Pear Muffins with Cinnamon Streusel
- Orange and Cardamom Muffins
- Lemon Poppy Seed Muffins
My husband who is a slightly picky eater (he would not agree) really loved these, and he’s not normally a muffin kind of guy. They are extra special, you won’t be disappointed in them.
WANT TO TRY THIS FABULOUS MUFFIN RECIPE?
PIN IT TO YOUR FAVORITE BAKING BOARD SO YOU DON’T LOSE IT.
JOIN ME ON PINTEREST FOR MORE CREATIVE RECIPES ~ I LOVE TO PIN !
Blueberry Zucchini Muffins
- 1 1/2 cups confectioner's sugar, sifted
- 3 Tbsp fresh lemon juice, about 1 large lemon
- Preheat the oven to 375°F Grease and flour a muffin pan, or use muffin liners.
- Crack the egg into a large mixing bowl and whisk in the oil, sugar, buttermilk, and vanilla. Beat well until everything is combined.
- Whisk in the baking powder, baking soda, and salt. Then fold in the flour, followed by the zucchini and blueberries. Fold gently so you don't squish the berries.
- I like to let the batter rest on the counter for up to an hour for best rising. But this is optional, you can bake right away if you like. Scoop the batter into prepared muffin cups, filling to the brim. I made 8 muffins, but this will depend on the size of your muffin cups.
- Bake in your preheated oven for about 25-27 minutes, or until risen and just turning golden, you can check with a toothpick. Different ovens vary greatly, so check these on the early side. If your muffins are smaller than mine, they will take less time.
- Let the muffins cool for about 15 minutes before loosening the edges and turning them out of the pan to cool completely on a rack before glazing.
- Whisk the lemon juice with the powdered sugar to make the glaze. Use enough lemon juice to make it thick but spreadable. Spoon the glaze over the top of the cooled muffins.