Description
Tender, moist muffins blending the freshness of zucchini and blueberries with a crisp, tangy lemon sugar topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups grated zucchini (do not squeeze)
- 1 tbsp lemon zest
- 1.5 cups fresh blueberries
- 2 tbsp sugar + 1 tsp lemon zest (for topping)
Instructions
- Preheat oven to 375°F and line a muffin tin.
- Whisk flour, baking powder, soda, cinnamon, and salt together.
- Beat eggs, 3/4 cup sugar, oil, and vanilla in a separate bowl.
- Stir in grated zucchini and 1 tbsp lemon zest.
- Gently fold in the flour mixture until just combined.
- Fold in blueberries carefully.
- Fill muffin tins and sprinkle with lemon-sugar mixture.
- Bake for 20-22 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Baking
- Method: Baking
- Cuisine: American