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Lemon Blueberry Zucchini Muffins

These moist and zesty muffins are the perfect way to enjoy fresh summer zucchini and juicy blueberries.

By Daily Recipes Book· 🌍 American· July 15, 2026
Lemon Blueberry Zucchini Muffins
dailyrecipesbook.com
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
12

Every summer my garden overflows with zucchini and I am always looking for new ways to use it up. These muffins are a household favorite because the lemon brings a bright flavor that makes them taste like sunshine in every bite.

They are incredibly moist thanks to the shredded zucchini, but you cannot even taste the veggie hiding inside. I love making a big batch on Sunday so we have an easy grab and go breakfast throughout the busy work week.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup grated zucchini, squeezed dry
  • 1 cup fresh or frozen blueberries

Instructions

  1. 1

    Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.

  2. 2

    In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  3. 3

    In a separate large bowl, beat the egg and sugar together, then stir in the oil, vanilla, lemon juice, and lemon zest.

  4. 4

    Gently stir the grated zucchini into the wet ingredients.

  5. 5

    Add the dry flour mixture to the wet ingredients and stir until just combined, being careful not to overmix.

  6. 6

    Gently fold in the blueberries with a spatula.

  7. 7

    Divide the batter evenly into the prepared muffin tin.

  8. 8

    Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

  9. 9

    Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

💡 Tips

Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for a quick breakfast later. If you use frozen blueberries, toss them in a little bit of flour before adding them to the batter to prevent them from bleeding color.

#muffins#breakfast#baking#vegetarian#summer

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