Introduction
Indulge in the delightful combination of fresh blueberries and zucchini with a tangy lemon glaze in these delicious muffins. Perfect for breakfast or a midday snack, these blueberry zucchini muffins are moist, flavorful, and packed with nutrition. The addition of zucchini adds a secret tenderness, while the burst of blueberries brings a sweet and juicy surprise in every bite.
Detailed Ingredients with measures
1½ cups all-purpose flour
⅔ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup fresh or frozen blueberries
Lemon Glaze
¾ cup powdered sugar
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon vanilla extract
Prep Time
15 minutes
Cook Time
20 to 22 minutes
Total Time
Approximately 40 minutes
Yield
12 muffins
These blueberry zucchini muffins are sure to become a favorite in your kitchen. Enjoy them fresh from the oven with a sweet and zesty lemon glaze that elevates their flavor to new heights!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C). Line a muffin tin with liners.
Step 2: Combine Dry Ingredients
In a small bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Step 3: Mix Wet Ingredients
In a larger bowl, whisk together the egg, oil, milk, lemon juice, and vanilla extract.
Step 4: Combine Ingredients
Stir the dry ingredients into the wet ingredients until just combined.
Step 5: Fold in Zucchini and Blueberries
Gently fold in the shredded zucchini and blueberries until evenly distributed.
Step 6: Fill Muffin Liners
Fill the muffin liners ¾ of the way full with the batter.
Step 7: Bake Muffins
Bake for 20 to 22 minutes, or until a tester inserted into the center comes out clean.
Step 8: Cool Muffins
Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 9: Prepare Lemon Glaze
While the muffins are cooling, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth. If the glaze is too thick, add a bit more lemon juice, one teaspoon at a time. If it’s too thin, add more powdered sugar, ¼ cup at a time.
Step 10: Drizzle Glaze
Once the muffins are completely cooled, drizzle the lemon glaze over the tops.
Notes
Note 1:
Ensure that the zucchini is well-drained to avoid excess moisture in the muffins.
Note 2:
For added flavor, consider using fresh lemon zest in the muffin batter as well.
Note 3:
If using frozen blueberries, there’s no need to thaw them; you can add them directly to the batter.
Note 4:
These muffins can be stored in an airtight container at room temperature for up to three days.
Cook techniques
Whisking
Whisking is important for combining ingredients smoothly. It helps to incorporate air, creating a light texture in your muffins.
Folding
Folding is a gentle mixing technique used to combine the zucchini and blueberries into the batter without deflating it. Use a spatula and a gentle motion.
Preheating
Always preheat your oven before baking. This ensures even cooking and helps achieve the desired rise in your muffins.
Testing for Doneness
Insert a tester into the center of the muffins to check for doneness. If it comes out clean or with a few crumbs, the muffins are done.
Cooling
Allowing your muffins to cool in the pan for a few minutes before transferring them to a wire rack helps maintain their structure and texture.
Making a Glaze
Whisking powdered sugar, lemon juice, zest, and vanilla extract together creates a smooth glaze. Adjust consistency by adding more lemon juice or powdered sugar as needed.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them gently into the batter without thawing to prevent bleeding.
Can I substitute the vegetable oil?
Yes, you can use melted butter or other oils like canola or melted coconut oil as a substitute.
How should I store the muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I skip the lemon glaze?
Yes, the muffins can be enjoyed plain or with other toppings, but the glaze adds a nice flavor contrast.
What if I don’t have lemons?
You can substitute lemon juice and zest with other citrus fruits like orange or lime, but the flavor will differ.
Can I add nuts to the recipe?
Yes, feel free to add nuts like walnuts or pecans for added texture and flavor. Just fold them in gently with the blueberries.
Conclusion
These blueberry zucchini muffins with lemon glaze are a delightful combination of flavors and textures. The moist zucchini pairs perfectly with the sweet blueberries, while the tangy lemon glaze adds a refreshing finish. This recipe is a great way to incorporate more vegetables into your baking while indulging in a delicious treat.
More recipes suggestions and combination
Zucchini Bread
Replace blueberries with walnuts or pecans for a nutty version of zucchini bread, perfect for breakfast or a snack.
Blueberry Lemon Muffins
Omit the zucchini and focus on the blueberry-lemon flavor for a simpler, yet equally delicious muffin option.
Carrot Zucchini Muffins
Substitute shredded zucchini with shredded carrots for a vibrant and flavorful twist on the classic recipe.
Banana Blueberry Muffins
Incorporate mashed bananas with blueberries for added moisture and a naturally sweet flavor in your muffins.
Lemon Poppy Seed Muffins
Replace blueberries with poppy seeds and keep the lemon flavor for a classic and zesty muffin variety.
Zucchini Walnut Muffins
Add chopped walnuts alongside zucchini for a crunchy texture and a nutty flavor complementary to the sweetness of the muffins.
