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These Lemon Blueberry Zucchini Muffins are the ultimate summer muffin recipe!
We just returned from a quick end-of-summer family road trip, and our backyard garden is now FILLED with baseball bat-sized zucchini! We love cooking with fresh, seasonal ingredients – and these Lemon Blueberry Zucchini Muffins are loaded with wonderful summertime flavors.
If you are getting tired of us sharing so many delicious zucchini recipes – I apologize in advance! These Lemon Blueberry Zucchini Muffins are just one of several zucchini recipes we’ll be sharing over the coming days.
But really – any time of year – shredded zucchini is a great addition to baked goods because it makes them super moist (not to mention – it’s a great way to get any picky eater to eat at least a little bit of their veggies).
Zucchini also has a very neutral flavor so unless you leave on the green zucchini skin (which we usually do) and see the green flecks in your batter, most of the time, you would never guess it has been added.
Today’s recipe is an adaptation of these wonderful blueberry muffins – in addition to adding shredded zucchini to the batter, we also added lemon zest and extract to change things up a bit. Plus – I think lemon and blueberry are a wonderful summertime flavor pairing.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Lemon Blueberry Zucchini Muffins
Non-stick pan spray and butter to prepare muffin tins
6 tablespoons butter, softened
6 tablespoons vegetable shortening, softened
2 cups granulated sugar plus more to sprinkle on tops
Zest of one lemon
3 whole large eggs
2 teaspoons lemon extract
2 teaspoons vanilla extract
Juice from one lemon, about 1/4 cup
2 cups frozen blueberries, thawed and drained
3 1/2 cups zucchini, shredded on large holes of box grater
4 tablespoons bread flour, divided
2 cups bread flour
2 cups white pastry flour
1 teaspoon salt
3 1/2 teaspoons baking powder
2 tablespoons whole milk
2 tablespoons vegetable oil
Preheat oven to 400 degrees F with two racks in center of oven leaving enough room for muffins to rise.
Prepare two 12-cup standard muffin tins by greasing the tops with butter and spraying the inside with pan spray. Add muffin cup liners to each.
In the bowl of a stand mixer with the paddle attachment, cream butter and shortening for one minute. Add sugar and zest and cream for one minute.
With machine on medium speed, add one egg at a time to mix. Scrape sides and cream for two and a half minutes to add air into the batter. Add lemon extract, vanilla extract and lemon juice and beat to combine.
Place thawed drained blueberries in a small bowl and add two tablespoons of the bread flour and mix to combine. Set aside.
After shredding the zucchini, place in a cheese cloth and wring out as much water as possible. Place zucchini in a small bowl and add two tablespoons of the bread flour and toss to combine. Set aside.
In a separate bowl combine both flours, salt and baking powder and combine with a whisk.
With the mixer running on low, slowly add flour alternating with milk and oil until all flour, oil and milk are mixed in. Scrape and mix just long enough to combine. Do not mix further or muffins will be tough.
Remove bowl from mixer and with a wooden spoon or spatula, gently fold in blueberries and zucchini.
Using an ice-cream scoop, divide the batter between the 24 cups, filling right to the brim.
Sprinkle a little granulated sugar over the tops of each.
Bake for five minutes at 400 degrees F then reduce to 375 degrees F and continue to bake for 25-30 minutes. Ours took 28 minutes after the initial five minutes at the higher temperature.
Use a tooth pick poked into the center to test for doneness. The muffins are done when the toothpick comes out clean and the tops are lightly browned.
Let cool for five minutes, then remove each muffin to cooling racks.
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