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Easy One-Bowl Lemon Blueberry Zucchini Muffins

lemon blueberry zucchini muffins - featured image
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These moist and flavorful muffins combine tart lemon, sweet blueberries, and tender zucchini in a simple one-bowl recipe perfect for breakfast or snacks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) Greek yogurt
  • ½ cup (120g) blended cottage cheese (small-curd preferred)
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1½ cups grated), peeled or unpeeled
  • 1 cup (150g) fresh blueberries
  • Zest of 1 large lemon
  • 2 tablespoons lemon juice

Instructions

  1. Wash and dry zucchini. Grate finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to yield about 1½ cups drained zucchini.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Add sugar, eggs, Greek yogurt, blended cottage cheese, vegetable oil, vanilla extract, lemon zest, and lemon juice to the same bowl. Use an electric mixer or whisk to blend until smooth and creamy, about 2-3 minutes.
  4. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain; avoid overmixing.
  5. Fold in the drained zucchini and fresh blueberries carefully to avoid breaking the berries.
  6. Divide the batter evenly into a greased or lined 12-cup muffin tin, filling each cup about ¾ full.
  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. Rotate pan halfway through baking for even color.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Do not overmix batter to avoid toughness. Use fresh blueberries for best texture; if using frozen, toss in flour before folding in. Baking immediately after mixing preserves leavening power. Tent muffins with foil if browning too quickly after 15 minutes.

Nutrition

Keywords: lemon blueberry zucchini muffins, easy muffins, one-bowl muffins, moist muffins, healthy muffins, breakfast muffins, snack muffins

Find it online: https://realityeats.com/easy-one-bowl-lemon-blueberry-zucchini-muffins-recipe-for-perfect-moist-muffins/