Blueberry Lemon Zucchini Muffins Recipes

BLUEBERRY LEMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well.
• Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away.
• Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.
• Add flours, baking powder, baking soda, and salt and stir just until combined.
• Fold in zucchini and blueberries.
• Divide mixture into muffin pan compartments and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and cool completely on a wire rack.
• Mix powdered sugar, lemon juice, and milk until well blended and thin enough to drizzle. If you need to add more milk, add it in a 1/4 teaspoon at a time. Using a spoon, drizzle glaze on the muffins or loaf.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

BLUEBERRY ZUCCHINI SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

LEMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
• Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.