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Moist Lemon Blueberry Zucchini Muffins with Streusel Crumble

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These moist lemon blueberry zucchini muffins feature a tender crumb with bursts of juicy blueberries and a crunchy buttery streusel topping, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon finely grated lemon zest (about 1 lemon)
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240g) grated zucchini (packed, squeezed of excess moisture)
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • 2 tablespoons fresh lemon juice
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ⅓ cup (65g) light brown sugar, packed (for streusel)
  • 3 tablespoons cold unsalted butter, diced (for streusel)
  • ½ teaspoon ground cinnamon (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini using a fine grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and lemon zest until evenly combined.
  4. In a separate medium bowl, combine ⅓ cup flour, brown sugar, and cinnamon. Cut in cold butter using your fingers or a pastry cutter until mixture resembles coarse crumbs. Set aside in the fridge.
  5. In another bowl, whisk sugar, oil, eggs, vanilla, and lemon juice until smooth and slightly fluffy.
  6. Pour wet mixture into dry ingredients and gently stir until just combined. Avoid overmixing.
  7. Fold in grated zucchini and blueberries carefully to keep berries from breaking and coloring the batter too much.
  8. Spoon batter evenly into prepared muffin tin, filling each about ⅔ full.
  9. Sprinkle a generous amount of streusel mixture over each muffin.
  10. Bake for 22-26 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 20 minutes.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Drain zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Toss frozen blueberries in flour before folding to prevent sinking and color bleeding. Keep butter cold for streusel topping. Tent muffins with foil if streusel browns too quickly.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, streusel crumble, moist muffins, easy breakfast, healthy muffins, homemade muffins

Find it online: https://recipebelle.com/moist-lemon-blueberry-zucchini-muffins-recipe-easy-homemade-streusel-crumble/