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Easy One-Bowl Lemon Blueberry Zucchini Muffins

lemon blueberry zucchini muffins - featured image
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Light, moist muffins with a gentle zing from lemon and a subtle crunch from zucchini, perfect for breakfast or a snack. This easy one-bowl recipe comes together quickly with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml), avocado oil preferred
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (150g), or frozen blueberries tossed in flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin liners.
  2. Grate the zucchini using the medium side of a grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the sugar to the dry mixture and stir briefly to combine.
  5. Create a small well in the center of the dry ingredients and add the vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix gently until just combined; the batter should be lumpy.
  6. Fold in the squeezed zucchini and blueberries gently to distribute evenly.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden and spring back lightly when touched.
  9. Cool muffins in the tin for 5 minutes, then transfer to a cooling rack to prevent soggy bottoms.

Notes

[‘Do not overmix the batter; lumps are okay to keep muffins light.’, ‘Squeeze out zucchini moisture thoroughly to avoid soggy muffins.’, ‘Use fresh lemon zest and juice for best flavor.’, ‘Fold blueberries in gently to prevent breaking and discoloring the batter.’, ‘Test oven temperature to avoid muffins browning too quickly on top but remaining raw inside.’, ‘Frozen blueberries should be tossed in a little flour before adding to prevent sinking.’, ‘Leftover squeezed zucchini juice can be used in smoothies or soups.’, ‘For gluten-free, substitute all-purpose flour with a gluten-free baking flour blend and consider adding almond flour for texture.’, ‘Reduce sugar or swap for natural sweeteners like maple syrup or honey (adjust liquids accordingly).’, ‘Add spices like cinnamon or cardamom, or nuts like walnuts or pecans for variations.’, ‘Vegan option: replace eggs with flax eggs and use dairy-free milk or yogurt.’]

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, one-bowl muffins, easy breakfast, healthy muffins, gluten-free option, dairy-free, quick muffins

Find it online: https://perkypan.com/easy-one-bowl-lemon-blueberry-zucchini-muffins-recipe-perfect-for-breakfast-or-snack/