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Moist Lemon Blueberry Zucchini Muffins Easy Recipe with Crunchy Streusel Topping

lemon blueberry zucchini muffins - featured image
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These moist lemon blueberry zucchini muffins feature a tender crumb with a subtle veggie boost and a crunchy buttery streusel topping, perfect for brunch or snacks.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, lightly squeezed dry)
  • 1 cup fresh or frozen blueberries (if frozen, no need to thaw)
  • 2 cups all-purpose flour (can swap ½ cup for whole wheat flour)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Zest of 1 large lemon
  • 3 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • For the Crunchy Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ tsp ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate about 1 ½ cups of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and optional cinnamon for the streusel. Set aside.
  4. In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and a pinch of salt. Cut in ¼ cup cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Refrigerate streusel while mixing batter.
  5. In a large bowl, whisk together melted butter, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth and glossy.
  6. Gradually fold dry ingredients into wet mixture, being careful not to overmix. Gently fold in grated zucchini and blueberries, coating berries lightly in flour to prevent sinking.
  7. Divide batter evenly among 12 muffin cups (about ½ cup each). Sprinkle chilled streusel topping generously over each muffin.
  8. Bake for 22-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and streusel crisp.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to keep streusel crunchy.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Coat blueberries lightly in flour before folding to prevent sinking. Keep butter cold when making streusel for best crumbly texture. Tent muffins with foil if streusel browns too fast. Muffins can be stored at room temperature for 2 days, refrigerated up to 5 days, or frozen up to 3 months.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, streusel topping, moist muffins, easy muffin recipe, healthy muffins, brunch recipe

Find it online: https://tablemira.com/moist-lemon-blueberry-zucchini-muffins-easy-recipe-with-crunchy-streusel-topping/