These lemon blueberry zucchini muffins are the bright flavorful treat you’re looking for this summer! Fresh and simple to make! Also a great way to use up all that zucchini from the garden!
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Muffins are a simple, quick go to breakfast around our house. Especially on school mornings! Sometimes getting everyone up, dressed, and ready for the day is no small feat. Prepared in advance muffins are an easy breakfast to eat on the go. Adding lemon and blueberries to this muffin mix makes them taste like summertime. And when the zucchini for these muffins comes from your own backyard garden, they taste even more satisfying.
Zucchini In The Garden
Zucchini is a great veggie to grow in any garden! There is very little maintenance for this summer plant which is one of the reasons I recommend it for beginner gardeners. And once your zucchini plant’s production is in full swing you’ll be surprised at how much zucchini you harvest!
In my opinion it’s best to pick zucchini when it’s on the smaller side. But sometimes those zucchini hide. And by the time you pick them they are huge! Typically it’s best to use the really large ones for baking. Zucchini bread and zucchini muffins are a great way to use zucchini when it’s too large to chop and use for other recipes.
After the initial excitement of harvesting these veggies from your own garden and then sharing your produce with neighbors, friends, and family, you’ll be wondering what you can do with all this zucchini!
Zucchini Is Great For Baking
The first year Mark and I had our own little garden we definitely overestimated how many zucchini plants we needed! The plants were very productive and we quickly had to come up with some creative ways to eat zucchini. We put zucchini on everything. One evening we even made a homemade pizza using zucchini and squash as a topping! It wasn’t terrible.
After a summer of eating zucchini in a variety of ways, we found that zucchini was better in baked goods than it was on pizza.
Often times, it can be easy to make baked goods that for one reason or another are just a little dry. Zucchini keeps that from happening. Adding zucchini to bread or muffin recipes makes them light and fluffy and keeps them from drying out.
This recipe only calls for 2 cups of grated zucchini. So if I were just going to make one batch I would probably just use a box grater. But usually when I make this recipe I bake quite a few batches. Enough to eat at home and share with friends, family, and neighbors. Since I’m going to be grating quite a bit of zucchini I use my food processor. It is pretty amazing! It comes in handy when making relish too!
The food process was given to Mark and me more than 10 years ago as a wedding gift, it gets lots of use and it is still going strong! I can’t find the exact model (probably because it is so old!), but this food processor is the same brand and very similar to the one I have.
Using a food processor allows you to grate a lot of zucchini very quickly! This will really come in handy if you are making a few batches all in the same day.
Ingredients For Lemon Blueberry Zucchini Muffin
Here’s what you’ll need:
- 1 3/4 cup of all purpose flour
- 3/4 cup of sugar
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 2 cups of grated zucchini
- 1/2 cup of vegetable oil
- 2 eggs
- 1 tsp vanilla
- Juice from half a lemon (about 1 TBSP)
- Zest from one lemon
- 1 cup of blueberries
Directions For Lemon Blueberry Zucchini Muffins
Here’s what you’ll do:
- Preheat the oven to 350 degrees.
- Fill a muffin tin with cupcake liners.
- In a large bowl, mix the flour, sugar, salt, baking soda, baking powder, and cinnamon together.
- In a separate bowl, mix the grated zucchini, oil, vanilla, lemon juice and lemon zest.
- Combine all the dry and wet ingredients together until everything is well mixed.
- Fold in the blueberries.
- Fill the cupcake liners about 3/4 of the way full.
- Bake for 20 minutes.
- Cool on a wire cooling rack.
Does It Matter What Order I Mix The Ingredients?
It actually does! Who knew?
It is best to mix all of the dry ingredients in one bowl and all of the wet ingredients in a separate bowl. When you mix just the dry ingredients together you allow everything to mix more evenly. Once you’ve mixed all the dry ingredients you can add the wet. You want to make sure you fully incorporate the wet ingredients into the dry before baking.
How Long Will Lemon Blueberry Zucchini Muffins Last?
Lemon blueberry zucchini muffins will last in the refrigerator for about 3 days. But they are so delicious, I’d be surprised if they lasted that long!
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What Else Can I Make With All This Zucchini?
You can share your abundant harvest with friends, family, and neighbors. Either in the form of fresh zucchini or a zucchini bread or muffin. Goose loves to bake with me! So typically she will help me bake a bunch of batches of muffins. Then we’ll divide up the muffins in little baggies and deliver them to friends, family, and neighbors.
Zucchini breads and muffin recipes do freeze nicely. So you could bake quite a few batches on the same day and freeze them for later use.
If you still have more zucchini than you know what to do with, you can slice the fresh zucchini and freeze it for later use. I’m typically pretty thrifty when it comes to most things. But when it comes to buying freezer bags you usually get what you pay for. So I do buy the name brand freezer bags to help prevent freezer burn on the veggies.
Chickens love fresh zucchini too! You can always share with your backyard chickens. Our chickens are always excited for a little treat!
Looking For Other Muffin Recipes?
Check out these Quick and Easy Strawberry Muffins!
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/ tsp baking powder
- 2 cups grated zucchini
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- Juice from half a lemon (about 1 TBSP)
- Zest from 1 lemon
- 1 cup blueberries
- Preheat oven to 350 degrees. Put cupcake liners in a muffin tin.
- In a large bowl mix the flour, sugar, salt, baking soda, and baking powder in a bowl.
- In a separate bowl mix the grated zucchini, oil, eggs, vanilla, lemon juice, and lemon zest.
- Mix the wet and dry ingredients together.
- Add the blueberries. Do not over mix.
- Fill cupcake liners about 3/4 full.
- Bake for 20 minutes. Cool and enjoy!
Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 259mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 4g