These blueberry zucchini muffins are tender and delicious, with a hint of cinnamon and plenty of vanilla. Finished with a light lemon glaze, they make a lovely afternoon or bedtime snack.
Want the best blueberry muffin right now? Add vegetables.
Call them blueberry muffins with zucchini or zucchini muffins with blueberries — either way they’re spiced with cinnamon, scented with vanilla, and finished with a bright lemon glaze. They’re moist, tender and downright irresistible.
Muffins are an excellent excuse to enjoy cake for breakfast. They travel well, make quick snacks, and are something the whole family can help with.
We bake muffins all the time. My kids love helping — measuring, mixing and watching batter become muffins. Their favorites shift, but anything with warm spices is usually a hit.
At this stage my son can gather ingredients, read the recipe and measure everything himself. It’s a simple, joyful kitchen moment that makes these muffins even more special.
These zucchini muffins are a great way to use up an abundance of garden zucchini. Grated zucchini keeps the crumb tender and moist without adding an overt vegetable flavor.
The recipe is uncomplicated and classic: flour, sugar, baking soda, cinnamon and salt combined with an egg, oil, milk, lemon and vanilla. Fold in shredded zucchini and bursting blueberries for tender, fruity muffins.
The lemon glaze is optional but highly recommended — it’s light, tangy and elevates each bite. A simple drizzle adds brightness and a hint of sweetness that pairs perfectly with the berries.
If you like zucchini in baked goods, these are a must-try. For other zucchini ideas, you might enjoy zucchini banana chocolate chip muffins, vegan coconut zucchini bread, chocolate zucchini cupcakes, classic zucchini bread or chewy zucchini oatmeal chocolate chip cookies.
They make a special summer breakfast or snack — simple to prepare, easy to pack and comforting to share.
Blueberry Zucchini Muffins
Blueberry Zucchini Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg lightly beaten
- ½ cup vegetable oil
- ¼ cup milk
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup fresh or frozen blueberries
lemon glaze
- ¾ cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- ½ teaspoon vanilla extract
Instructions
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Preheat the oven to 375°F. Line a muffin tin with liners.
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In a small bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
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In a larger bowl, whisk the egg, oil, milk, lemon juice and vanilla. Stir the dry ingredients into the wet until just combined. Gently fold in the zucchini and blueberries.
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Fill each liner about ¾ full. Bake 20–22 minutes, or until a tester comes out clean.
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Allow muffins to cool, then drizzle with the lemon glaze.
lemon glaze
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Whisk the glaze ingredients until smooth and easily drizzle-able. If too thick, add lemon juice 1 teaspoon at a time. If too thin, add powdered sugar ¼ cup at a time. Drizzle over cooled muffins.
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All the coffee too.