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Easy One-Bowl Lemon Blueberry Zucchini Muffins Recipe with Cream Cheese Glaze

lemon blueberry zucchini muffins - featured image
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These moist and flavorful muffins combine juicy blueberries, bright lemon zest, and tender zucchini for a perfect balance of health and indulgence, topped with a tangy cream cheese glaze.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 1 cup (150 g) fresh or frozen blueberries
  • Zest of 1 large lemon
  • For the cream cheese glaze:
  • 4 oz (110 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add sugar, vegetable oil, eggs, vanilla extract, and lemon zest to the dry ingredients. Mix gently until combined, avoiding overmixing.
  5. Fold in grated zucchini and blueberries carefully to distribute evenly without breaking the berries.
  6. Spoon batter evenly into muffin cups, filling each about 3/4 full.
  7. Bake for 22-25 minutes until muffins are golden and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the cream cheese glaze by beating cream cheese, powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth.
  10. Drizzle glaze over cooled muffins and let set for about 10 minutes before serving.

Notes

[‘Squeeze excess moisture from zucchini to prevent soggy muffins.’, ‘Avoid overmixing batter after adding flour to keep muffins tender.’, ‘Toss blueberries in a little flour before folding in to prevent sinking.’, ‘If glaze is too thick, thin with a teaspoon of milk or lemon juice; if too runny, add more powdered sugar.’, ‘Check muffins starting at 20 minutes to avoid overbaking.’, ‘Silicone muffin liners help muffins release easily without sticking.’]

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, cream cheese glaze, one-bowl muffins, easy muffins, healthy muffins, brunch recipe, quick muffins

Find it online: https://snappyspoon.com/easy-one-bowl-lemon-blueberry-zucchini-muffins-recipe-with-cream-cheese-glaze/