Ready for a new blueberry recipe? I had a zucchini that desperately needed to be used so I thought let’s make zucchini bread. Instead of bread I wanted to make muffins and of course I added blueberries and lemon to the recipe. These muffins were a big hit in our household, and perfect for breakfast with coffee. Scroll down to get the recipe for these lemon blueberry zucchini muffins.
Lemon Blueberry Zucchini Muffins
If you love the combination of lemon and blueberry this recipe is for you. I’m such a fan of anything blueberry with a hint of lemon. The addition of zucchini really gives these muffins some much needed moisture and texture. Along with the cinnamon and nutmeg to give some spice, I like to top the muffins with cinnamon sugar. This is totally optional, but I would highly recommend adding this to the muffins before baking them.
Lemon Blueberry Zucchini Muffins
Ingredients
- 1 1/2 cups Flour
- 1 cup Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 Eggs
- 1/3 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Zucchini
- 1 Lemon Zested
- 1 cup Blueberries
- Cinnamon Sugar
Instructions
- Preheat your oven to 400 degrees F. Prepare a muffin tin with liners.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a medium bowl beat together the eggs, vanilla extract, vegetable oil, zucchini and lemon zest.
- Add the wet ingredients to the dry ingredients. Fold in the blueberries.
- Top the muffins with some cinnamon sugar and bake for 15-18 minutes. Enjoy!
Ok, how good do these muffins look?! I really think your family will enjoy these muffins for breakfast or a snack this month.
Check out my latest reel on Instagram to see how I made these lemon blueberry zucchini muffins. Also, if you liked this recipe here are 7 of my favorite blueberry recipes to try.
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