Lemon Blueberry Zucchini Muffins Recipes

BLUEBERRY LEMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well.
• Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away.
• Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.
• Add flours, baking powder, baking soda, and salt and stir just until combined.
• Fold in zucchini and blueberries.
• Divide mixture into muffin pan compartments and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and cool completely on a wire rack.
• Mix powdered sugar, lemon juice, and milk until well blended and thin enough to drizzle. If you need to add more milk, add it in a 1/4 teaspoon at a time. Using a spoon, drizzle glaze on the muffins or loaf.

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.