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Moist Lemon Blueberry Zucchini Muffins Easy Homemade Recipe with Buttery Streusel Topping

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These moist lemon blueberry zucchini muffins feature a bright lemon zing, juicy blueberries, and a tender zucchini base topped with a crunchy buttery streusel. Perfect for breakfast or a snack, they are quick to make and delightfully flavorful.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ½ cup unsalted butter (115g), melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries (150g), tossed in 1 tablespoon flour
  • For the streusel topping:
  • ½ cup all-purpose flour (60g)
  • ¼ cup brown sugar (50g), packed
  • 3 tablespoons cold unsalted butter (43g), cubed
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini using the fine side of your grater. Place in a clean kitchen towel and squeeze out excess moisture to get about 1½ cups of fairly dry shredded zucchini.
  3. In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In a separate small bowl, combine ½ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in 3 tablespoons cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside in the fridge to keep cold.
  5. In another bowl, whisk ¾ cup granulated sugar with ½ cup melted butter until combined but not fully creamed. Add 2 large eggs and 1 teaspoon vanilla extract; whisk until smooth.
  6. Stir in 3 tablespoons fresh lemon juice and 2 teaspoons lemon zest into the wet mixture.
  7. Pour the wet ingredients into the dry bowl and gently fold with a spatula just until combined. Be careful not to overmix; a few lumps are fine.
  8. Toss 1 cup blueberries with 1 tablespoon flour, then fold both the zucchini and blueberries into the batter gently.
  9. Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full.
  10. Generously sprinkle the streusel mixture over each muffin, pressing lightly to adhere.
  11. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the streusel browns too quickly, tent loosely with foil.
  12. Let the muffins sit in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Keep butter cold for the streusel topping to maintain crumbly texture. Use fresh lemon zest for best flavor. Squeeze zucchini well to avoid soggy muffins. If streusel browns too fast, tent with foil and/or reduce oven temperature to 325°F and bake longer. Muffins freeze well; thaw at room temperature or warm briefly before serving.

Nutrition

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

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