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Moist Lemon Blueberry Zucchini Muffins with Buttery Streusel Topping

lemon blueberry zucchini muffins - featured image
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These muffins combine fresh zucchini and blueberries with bright lemon zest and a buttery cinnamon streusel topping for a moist, flavorful treat perfect for brunch or a snack.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (50 g) almond flour (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 g) finely shredded zucchini (packed, no need to squeeze out moisture)
  • 1 cup (150 g) fresh or frozen blueberries (if frozen, do not thaw)
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • For the Buttery Streusel Topping:
  • ½ cup (60 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (56 g) unsalted butter, cold and diced

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Prepare the streusel topping: In a medium bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add 4 tablespoons cold, diced butter. Use a pastry cutter, two knives, or your fingertips to blend until mixture resembles coarse crumbs. Set aside.
  3. Grate the zucchini using a box grater or food processor. No need to squeeze out excess moisture.
  4. Mix dry ingredients for muffins: In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup almond flour (if using), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  5. Mix wet ingredients: In a separate bowl, whisk 2 large eggs and ¾ cup granulated sugar until smooth. Add ½ cup vegetable oil or melted butter, 1 teaspoon vanilla extract, lemon zest, and 2 tablespoons lemon juice. Whisk until combined.
  6. Pour wet ingredients into dry ingredients and gently fold together with a rubber spatula until just combined. Some lumps are okay; do not overmix.
  7. Fold in the shredded zucchini and 1 cup blueberries gently to distribute evenly.
  8. Divide batter evenly among the 12 muffin cups, filling about ¾ full. Sprinkle the prepared streusel topping generously over each muffin.
  9. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins should be golden on top with a slightly crunchy streusel.
  10. Remove muffins from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use fresh lemon zest for best flavor. No need to squeeze moisture from zucchini. If using frozen blueberries, do not thaw to prevent bleeding. For gluten-free, substitute flours with a gluten-free blend. For dairy-free, replace butter with coconut oil or plant-based alternatives. Muffins can be stored at room temperature for 3 days, refrigerated up to a week, or frozen for 3 months.

Nutrition

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

Find it online: https://dahliadishes.com/moist-lemon-blueberry-zucchini-muffins-easy-recipe-with-buttery-streusel-topping/