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Moist Blueberry Lemon Zucchini Muffins with Cream Cheese Glaze

moist blueberry lemon zucchini muffins - featured image
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These moist and tender muffins combine fresh blueberries, lemon zest, and finely grated zucchini for a flavorful breakfast or snack. Finished with a light cream cheese glaze, they offer a perfect balance of sweet, tangy, and fresh flavors.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (150g) fresh blueberries
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk (dairy or dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. Grate zucchini finely using medium-fine side of grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture until about 1 cup remains.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well blended.
  5. Gently fold grated zucchini and blueberries into the wet ingredients, being careful not to crush the berries.
  6. Pour wet ingredients into dry ingredients and gently fold together just until combined; lumps are okay. Do not overmix.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tops should be golden but not dark.
  9. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add milk until glaze reaches a pourable consistency.
  11. Drizzle cream cheese glaze over cooled muffins and let set for a few minutes before serving.

Notes

Do not overmix the batter to keep muffins tender. Squeeze zucchini well to avoid soggy muffins. Fold blueberries gently to prevent color bleeding. Use parchment liners for best muffin edges. Let muffins cool before glazing to avoid melting the glaze.

Nutrition

Keywords: blueberry muffins, lemon zucchini muffins, cream cheese glaze, moist muffins, breakfast muffins, easy muffins, homemade muffins

Find it online: https://magnetmeal.com/moist-blueberry-lemon-zucchini-muffins-recipe-easy-homemade-with-cream-cheese-glaze/