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Moist Blueberry Zucchini Muffins with Lemon Streusel

blueberry zucchini muffins - featured image
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These moist and tender muffins combine shredded zucchini and juicy blueberries with a bright lemon streusel topping, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar, packed (50g)
  • ½ cup vegetable oil or melted coconut oil (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup zucchini, shredded and squeezed dry (about 1 medium zucchini)
  • 1 cup fresh or frozen blueberries (150g)
  • ¼ cup plain Greek yogurt or sour cream (60g)
  • For the Lemon Streusel Topping:
  • ⅓ cup all-purpose flour (40g)
  • ¼ cup granulated sugar (50g)
  • 2 tablespoons cold unsalted butter, cubed (28g)
  • 1 teaspoon lemon zest (from about 1 lemon)
  • Optional: a pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
  2. Shred the zucchini using a grater, then place it in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. In a large mixing bowl, beat the eggs with granulated and brown sugar until pale and slightly fluffy (about 2-3 minutes).
  5. Slowly pour in the oil and vanilla extract, mixing until combined.
  6. Stir in the Greek yogurt, then fold in the shredded zucchini gently.
  7. Add the flour mixture to the wet ingredients in two batches, folding carefully just until combined.
  8. Toss blueberries with a teaspoon of flour and gently fold them into the batter.
  9. In a small bowl, mix ⅓ cup flour, ¼ cup sugar, lemon zest, and a pinch of salt. Cut in the cold butter until mixture resembles coarse crumbs.
  10. Spoon batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the lemon streusel evenly over each muffin.
  11. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden brown.
  12. Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Toss blueberries in flour before folding to prevent sinking. Use cold butter for streusel to keep crumbly texture. Check muffins at 22 minutes to avoid overbaking. For gluten-free, substitute flour with gluten-free blend. For vegan, use flax eggs, dairy-free yogurt, and vegan butter.

Nutrition

Keywords: blueberry muffins, zucchini muffins, lemon streusel, breakfast muffins, healthy muffins, easy muffins, moist muffins

Find it online: https://novanosh.com/moist-blueberry-zucchini-muffins-with-lemon-streusel-perfect-for-breakfast/