These blueberry zucchini muffins are loaded with blueberries and topped with lemon streusel crumbs. The zucchini adds extra moisture to the inside. Only the baker will know it’s there.
When my kids were young, I would disguise vegetables, usually squash, in bread and pastries. They often didn’t know I had slipped squash into their favorite breakfast and dessert treats. Occasionally one of them would notice a bit of veggie and want to know what it was. I suspect they figured it out more than they let on. I have to say, though, that they were good at eating most veggies. However, squash was on the I don’t like it, Mom list. But they did eat it in Blueberry Zucchini Muffins.
What goes into Blueberry Zucchini Muffins?
I adapted this recipe from an old recipe for Blueberry Muffins that I think belonged to my grandma. This recipe calls for fresh blueberries. You could probably use frozen blueberries. However, I’ve only made it with fresh ones. Grandma’s recipe didn’t have any topping on it. I love the combination of lemons and blueberries, so I added a lemon streusel topping to this recipe. The recipe replaces some of the blueberries with grated zucchini. Peel and grate the zucchini. It is much easier to disguise bright green zucchini if there aren’t little chunks of bright green in the muffin. The zucchini will get watery when you grate it. Squeeze out the extra moisture before adding it to the batter.
Simple Steps for Making Blueberry Zucchini Muffins.
1. Peel and grate the zucchini.
2. Make the Streusel topping and set it aside.
3. Mix up the muffin batter. Be careful to not overmix it. It is ok to have some lumps in the batter.
4. Moisten the blueberries with a tiny bit of water and toss them with a couple of teaspoons of flour. This will keep them from all sinking to the bottom of the muffins. Gently fold the zucchini and blueberries into the batter. Use a scoop to fill the cupcake-paper-lined muffin tins 2/3 of the way full. For these adorable blue gingham papers (click here)
5. Top with the streusel and bake at 350-degrees for 18 – 22 minutes. Check the muffins at 18 minutes. If a toothpick comes out clean, they are done.
6. SHHH, Mum’s the word on the secret zucchini ingredient in these Blueberry Zucchini Muffins.
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- muffin tins
- cupcake papers
Blueberry zucchini muffin batter
- 1¾ cups all-purpose flour (210g)
- 1½ tsp baking powder
- ¼ tsp salt
- 1/3 cup sugar (135g)
- ½ cup milk (118ml)
- 1 eggs beaten with a fork
- ½ tsp vanilla extract
- ¼ cup melted butter (57g)
- 1½ cups Fresh blueberries (255g)
- 1 cup shredded zucchini (squeeze out extra moisture) (75g)
Lemon Streusel Topping
- ½ cup all-purpose flour (60g)
- 3 tbsp white sugar (37g)
- 3 tbsp softened butter (42g)
- zest from ½ lemon
- ¼ tsp lemon extract
- Preheat oven to 375 degrees.
Lemon Streusel Topping
- Mix together the flour and sugar
- Add the butter and mix in with a pastry blender until crumbly
- add the lemon zest and lemon extract. Mix well. and set aside.
Blueberry Zucchini Muffins
- Put all the dry ingredients in a mixing bowl and mix well.
- Add the vanilla and eggs to the milk and mix.
- Add the milk mixture and melted butter to the dry ingredients.
- Stir until just moistened - there should be some lumps.
- Squeeze out the extra moisture from the grated zucchini before adding to the batter. Add the shredded zucchini and blueberries. Stir to just mix in,
- Line a muffin tin with cupcake papers and fill 3/4 full (need 12 papers).
- Sprinkle the tops with the lemon streusel mixture
- Bake for 18 to 24 minutes - tops should be brown and center set. (see notes)