Blueberry Lemon Zucchini Muffins
Lemon and blueberries are one of my favourite combos, especially when making muffins. I love adding fresh lemon zest to the batter because it really brings the extra punch of lemon.
You won’t taste the zucchini in this recipe, but it makes the muffins super soft.
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup almond milk
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 cup grated zucchini, water removed
1 pint blueberries
1 lemon, zest & juice
Preheat oven to 375°F.
Fill cupcake pan with liners, or use cooking spray to grease them.
In a large bowl, whisk together milk, vegetable oil, egg, sugar, lemon juice & zest, and vanilla.
In a separate bowl, combine flour, salt and baking powder.
Mix the dry ingredients into the large bowl and stir until smooth. Fold in blueberries.
Fill cupcake liners with batter about 2/3 the way full. Bake for 20-25 minutes, or until lightly browned.
Remove muffins from pan and allow to cool.
Although the glaze is optional, I highly recommend it! It takes the muffins up a notch and adds just the right amount of sweetness to balance out the bright citrus flavor.
To make the glaze, whisk together 1/2 cup powdered sugar and 1 Tablespoon lemon juice in a small bowl. Drizzle over muffins.
All photos by Rosa Basile-Marrello