Key Takeaways:
- Perfect Flavor Combination: These Blueberry Zucchini Muffins with Lemon Streusel feature a delightful blend of moist zucchini, juicy blueberries, and zesty lemon topping for a unique and flavorful treat.
- Hidden Veggies: A clever way to incorporate zucchini into your baking, making it nearly undetectable while boosting nutrition. Great for picky eaters!
- Family-Approved Recipe: Adapted from a grandma’s classic blueberry muffin recipe, with an added lemon streusel topping to enhance the flavor.
- Simple Preparation: Easy steps include grating zucchini, preparing the batter, and adding a lemon streusel topping for a bakery-style finish.
- Versatile Ingredients: Fresh blueberries are recommended, but frozen can work. Zucchini should be peeled, grated, and squeezed to remove excess moisture.
- Multiple Variations: Complement this recipe by trying other delicious options like Pumpkin Muffins with Pecan Streusel or Vegan Gluten-Free Blueberry Peach Muffins.
Do you love the combination of blueberries and zucchini? Looking for a delicious and healthy treat that your family will love? These Blueberry Zucchini Muffins with Lemon Streusel are the perfect blend of moist, flavorful zucchini, burst-in-your-mouth blueberries, and a zesty lemon streusel topping. Only the baker will know it’s there.
Also, try my
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When my kids were young, I would disguise vegetables, usually squash, in bread and pastries. They often didn’t know I had slipped squash into their favorite breakfast and dessert treats. Occasionally one of them would notice a bit of veggie and want to know what it was. I suspect they figured it out more than they let on. I have to say, though, that they were good at eating most veggies. However, squash was on the I don’t like it, Mom list. But they did eat it in Blueberry Zucchini Muffins.
What goes into Blueberry Zucchini Muffins?
I adapted this recipe from an old recipe for Blueberry Muffins that I think belonged to my grandma. This recipe calls for fresh blueberries. You could probably use frozen blueberries. However, I’ve only made it with fresh ones. Grandma’s recipe didn’t have any topping on it. I love the combination of lemons and blueberries, so I added a lemon streusel topping to this recipe. The recipe replaces some of the blueberries with grated zucchini. Peel and grate the zucchini. It is much easier to disguise bright green zucchini if there aren’t little chunks of bright green in the muffin. The zucchini will get watery when you grate it. Squeeze out the extra moisture before adding it to the batter.
Simple Steps for Making Blueberry Zucchini Muffins
- Peel and grate the zucchini.
- Make the Streusel topping and set it aside.
- Mix up the muffin batter. Be careful to not overmix it. It is ok to have some lumps in the batter.
- Moisten the blueberries with a tiny bit of water and toss them with a couple of teaspoons of flour. This will keep them from all sinking to the bottom of the muffins. Gently fold the zucchini and blueberries into the batter. Use a scoop to fill the cupcake-paper-lined muffin tins 2/3 of the way full. For these adorable blue gingham papers (click here)
- Top with the streusel and bake at 350-degrees for 18 – 22 minutes. Check the muffins at 18 minutes. If a toothpick comes out clean, they are done.
- SHHH, Mum’s the word on the secret zucchini ingredient in these Blueberry Zucchini Muffins.
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FAQ:
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries. However, fresh ones are recommended for the best texture and flavor.
Q: Do I need to peel the zucchini before grating it?
A: Yes, peeling the zucchini helps disguise it better in the muffins, especially if you’re serving picky eaters.
Q: Why do I need to toss the blueberries with flour?
A: Coating blueberries with flour prevents them from sinking to the bottom of the muffins during baking, ensuring even distribution.
Q: How do I know when the muffins are done?
A: Check the muffins at 18 minutes by inserting a toothpick. If it comes out clean, they’re ready.
Q: Can I make these muffins gluten-free or vegan?
A: While this recipe isn’t specifically gluten-free or vegan, you can explore alternatives like the Vegan Gluten-Free Blueberry Peach Muffins linked in the post.
Q: What’s the purpose of squeezing the zucchini?
A: Removing excess moisture from the zucchini ensures the muffins don’t become soggy and maintain the right texture.
Blueberry Zucchini Muffins with Lemon Streusel
Equipment
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- cupcake papers
Ingredients
Blueberry zucchini muffin batter
- 1¾ cups all-purpose flour (210g)
- 1½ tsp baking powder
- ¼ tsp salt
- 1/3 cup sugar (135g)
- ½ cup milk (118ml)
- 1 eggs beaten with a fork
- ½ tsp vanilla extract
- ¼ cup melted butter (57g)
- 1½ cups Fresh blueberries (255g)
- 1 cup shredded zucchini (squeeze out extra moisture) (75g)
Lemon Streusel Topping
- ½ cup all-purpose flour (60g)
- 3 tbsp white sugar (37g)
- 3 tbsp softened butter (42g)
- zest from ½ lemon
- ¼ tsp lemon extract
Instructions
- Preheat oven to 375 degrees.
Lemon Streusel Topping
- Mix together the flour and sugar
- Add the butter and mix in with a pastry blender until crumbly
- add the lemon zest and lemon extract. Mix well. and set aside.
Blueberry Zucchini Muffins
- Put all the dry ingredients in a mixing bowl and mix well.
- Add the vanilla and eggs to the milk and mix.
- Add the milk mixture and melted butter to the dry ingredients.
- Stir until just moistened - there should be some lumps.
- Squeeze out the extra moisture from the grated zucchini before adding to the batter. Add the shredded zucchini and blueberries. Stir to just mix in,
- Line a muffin tin with cupcake papers and fill 3/4 full (need 12 papers).
- Sprinkle the tops with the lemon streusel mixture
- Bake for 18 to 24 minutes - tops should be brown and center set. (see notes)
