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Tender Lemon Blueberry Zucchini Muffins Easy Homemade Recipe with Crunchy Streusel Topping

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Tender, moist lemon blueberry zucchini muffins crowned with a crunchy streusel topping, perfect for breakfast or snacks. These muffins combine fresh zucchini and blueberries with bright lemon flavor for a delicious and comforting treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup plain Greek yogurt (or dairy-free coconut yogurt)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup fresh blueberries (thawed if frozen)
  • For the Crunchy Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup rolled oats
  • ⅓ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, cold and cubed (or coconut oil for dairy-free)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease them lightly.
  2. Prepare the streusel topping: In a small bowl, combine ½ cup all-purpose flour, ¼ cup rolled oats, ⅓ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add 4 tablespoons cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon (if using).
  5. Mix wet ingredients: In a medium bowl, whisk 1 cup granulated sugar and 2 large eggs until smooth. Add ½ cup vegetable oil, ½ cup plain Greek yogurt, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Whisk until combined.
  6. Pour the wet mixture into the dry ingredients and gently fold together using a spatula or wooden spoon. Do not overmix; a few lumps are okay.
  7. Fold in the drained shredded zucchini and 1 cup fresh blueberries gently to avoid breaking the berries.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  9. Sprinkle the cold streusel evenly over each muffin, pressing down lightly.
  10. Bake for 22 to 25 minutes, starting to check at 20 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  11. Remove muffins from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to keep the streusel crunchy.

Notes

Keep the butter in the streusel cold until just before baking to prevent burning. Tent muffins with foil if streusel browns too quickly. Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Cool muffins completely on a rack to keep streusel crunchy. Frozen blueberries should be thawed and drained before use.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, streusel topping, healthy muffins, easy baking, breakfast muffins, snack muffins

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