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Moist Blueberry Lemon Zucchini Muffins with Streusel Topping

blueberry lemon zucchini muffins - featured image
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These moist and tender muffins combine fresh zucchini, bursting blueberries, and bright lemon zest, topped with a crumbly streusel for a perfect balance of sweet and tangy flavors. Ideal for breakfast, brunch, or a comforting snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 cup (113g) unsalted butter, melted (can substitute coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) plain Greek yogurt (use dairy-free yogurt if needed)
  • 1 1/2 cups (about 1 medium) grated zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • Zest of 1 medium lemon
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes

Instructions

  1. Wash and dry a medium zucchini. Using a fine grater or food processor, shred the zucchini. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside about 1 1/2 cups (150g) of shredded zucchini. (10 minutes)
  2. In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. (5 minutes)
  3. In a small bowl, combine 1/2 cup (60g) flour, 1/4 cup (50g) brown sugar, and 1/2 teaspoon cinnamon. Add 1/4 cup (57g) cold unsalted butter cubes. Use a pastry cutter or fingers to cut the butter into the dry mix until it resembles coarse crumbs. Set aside in the fridge. (5 minutes)
  4. In another large bowl, whisk together 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, and 1/2 cup (113g) melted unsalted butter until smooth. Add 2 room-temperature eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup (120g) Greek yogurt. Add the lemon zest and stir to combine. (5-7 minutes)
  5. Add the dry ingredients to the wet ingredients in batches, folding gently with a spatula. Stop mixing as soon as dry flour disappears. Fold in the shredded zucchini and 1 cup (150g) fresh blueberries carefully. (5 minutes)
  6. Spoon the batter evenly into a 12-cup muffin tin lined with silicone or paper liners, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin. (5 minutes)
  7. Preheat oven to 350°F (175°C). Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and streusel is golden brown. (22-25 minutes)
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (15 minutes)

Notes

[‘Squeeze out excess moisture from zucchini to avoid soggy muffins.’, ‘Fold batter gently to keep muffins light and fluffy; avoid overmixing.’, ‘Use fresh lemon zest for best flavor; bottled lemon essence is not recommended.’, ‘Use room-temperature eggs and yogurt for better mixing and baking.’, ‘Keep butter cold when making streusel topping to achieve crumbly texture.’, ‘Toss frozen blueberries in flour before folding into batter to prevent sinking.’, ‘Use an oven thermometer to ensure correct baking temperature.’, ‘Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.’]

Nutrition

Keywords: blueberry muffins, zucchini muffins, lemon muffins, streusel topping, moist muffins, easy homemade muffins, summer baking, healthy muffins

Find it online: https://elaraeats.com/moist-blueberry-lemon-zucchini-muffins-easy-homemade-recipe-with-streusel-topping/