Zucchini Lemon Blueberry Muffins
August 8 is a very important national holiday, and it’s only three days away! Are you ready for it?
Well, if your zucchini plants are overflowing, producing more than you keep up with, then this treasured national holiday is for you. It’s called National Sneak Some Zucchini on to Your Neighbor’s Porch Day.
My zucchini didn’t grow very well this year, so if you would like to sneak some onto my porch, that’d be great! Get into the spirit of the day!
And then I can whip up a big ol’ batch of these Summery Zucchini Blueberry Lemon Muffins.
These zucchini muffins are totally summer in a muffin. Zucchini and late blueberries are going crazy right now (well, in most gardens) and lemon always feels like a sunshiney situation.
And the three are perfect together. I mean, we all know zucchini just sort of hangs out in baked goods, not really adding all that much taste but a bit of nutrition and some nice moisture. And color! I love the green flecks.
Blueberries are a muffin’s best friend, and they’re perfect with zucchini.
Lemon makes the whole thing better. The muffin batter boasts a few little flecks of lemon zest for some subtle lemon flavor, then the glaze on top gives it all a sweet-tart zing.
These muffins are nice and tender and travel well for potlucks, summer brunches, or grab-and-go breakfasts.
So go ahead. Celebrate this momentous upcoming holiday by sneaking a few zucchinis onto your neighbor’s porch. I propose August 9 should be “Sneak a Batch of Zucchini Blueberry Lemon Muffins Onto Your Neighbor’s Porch Who Just Graciously Gave You Zucchini Yesterday” Day. I mean, the title just flows off the tongue!
Who’s with me?!
Zucchini Lemon Blueberry Muffins
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup finely shredded zucchini
- 1 cup milk (I use unsweetened almond milk; feel free to use your favorite milk)
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- Zest of one lemon
- 1 cup blueberries
- 3/4 cup powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
- Add the wet ingredients to the dry and stir until ALMOST combined. Add the blueberries and stir gently until incorporated and just until the dough is combined. Don’t overstir or your muffins could end up being tough!
- Divide batter between muffin tins.
- Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
- Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don’t worry, it will taste much better than that!)
- Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
- At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they’ve cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it’s up to you!
- Allow the glaze to solidify, another few minutes.
Be sure to use a dairy-free milk. I use unsweetened plain almond milk.