Jumbo Blueberry Zucchini Muffins With Lemon Drizzle

1. 1

   Butter and flour the wells of a 6-cup jumbo muffin tin. Preheat oven to 350u00b0F.

2. 2

   In a mixing bowl, whisk together 1 1/2 cup flour, baking powder, cinnamon, and salt.

3. 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. 4

   In a small bowl, toss blueberries with remaining 1 tablespoon of flour to coat.

5. 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. 6

   Remove the muffins from the oven and cool on a baking rack until completely cooled before turning out.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.