Jumbo Blueberry Zucchini Muffins With Lemon Drizzle

Name: Jumbo Blueberry Zucchini Muffins With Lemon Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour, Plus 1 Tablespoon For Blueberries; 1-1/2 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Kosher Salt; 3/4 cups Brown Sugar; 1/2 cups Buttermilk; 1 Egg; 1 stick Melted Unsalted Butter; 1 teaspoon Vanilla Extract; 1 cup Grated Zucchini; 1 Lemon, Zested, Divided; 1 cup Blueberries; 1 Tablespoon Lemon Juice; 6 Tablespoons Confectioners Sugar

Servings: persons

1-1/2 cup All-purpose Flour, Plus 1 Tablespoon For Blueberries
1-1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoons Kosher Salt
3/4 cups Brown Sugar
1/2 cups Buttermilk
1 Egg
1 stick Melted Unsalted Butter
1 teaspoon Vanilla Extract
1 cup Grated Zucchini
1 Lemon, Zested, Divided
1 cup Blueberries
1 Tablespoon Lemon Juice
6 Tablespoons Confectioners Sugar

1
Butter and flour the wells of a 6-cup jumbo muffin tin. Preheat oven to 350u00b0F.
2
In a mixing bowl, whisk together 1 1/2 cup flour, baking powder, cinnamon, and salt.
3
In another bowl, whisk together brown sugar, buttermilk, egg, melted butter, and vanilla until combined well. Stir in zucchini and half of the lemon zest.
4
In a small bowl, toss blueberries with remaining 1 tablespoon of flour to coat.
5
Pour the wet mixture into the dry mixture and fold until just combined. Fold in blueberries. Divide batter among the 6 muffin cups. Bake in the center of the oven for about 30 minutes or until the tops spring back to the touch and a toothpick inserted into the center of a muffin comes out clean.
6
Remove the muffins from the oven and cool on a baking rack until completely cooled before turning out.
7
While the muffins cool, make the glaze. In a bowl, whisk lemon juice, remaining zest, and confectioners sugar together until smooth. Add more juice to thin or confectioners sugar to thicken, as desired. Drizzle liberally over the cooled muffins.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, Plus 1 Tablespoon For Blueberries, 1-1/2 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, 1/4 teaspoons Kosher Salt, and more.

Yes, Jumbo Blueberry Zucchini Muffins With Lemon Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!