Creeach Fam Recipes

Lemon Blueberry Zucchini Muffins

Name: Lemon Blueberry Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour, (spooned and leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup granulated sugar; Zest of 2 lemons; 1/2 cup unsalted butter, (melted and slightly cooled); 2 large eggs, (at room temperature); 1/2 cup plain Greek yogurt, (at room temperature); 1 teaspoon vanilla extract; 1 cup shredded zucchini (see notes); 1 1/2 cups fresh blueberries; 1 tablespoon all-purpose flour, (for tossing the blueberries); 1 cup confectioner’s sugar; 2 to 3 tablespoons fresh lemon juice

12 servings

분량

15 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

2 cups all-purpose flour, (spooned and leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

Zest of 2 lemons

1/2 cup unsalted butter, (melted and slightly cooled)

2 large eggs, (at room temperature)

1/2 cup plain Greek yogurt, (at room temperature)

1 teaspoon vanilla extract

1 cup shredded zucchini (see notes)

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour, (for tossing the blueberries)

1 cup confectioner’s sugar

2 to 3 tablespoons fresh lemon juice

방향

Prep the Pan: Preheat the oven to 375°F. Grease a 12-cup muffin pan or line with paper liners. For taller muffins, you can also fill every other muffin cup for more rise (use a second pan if needed).

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Rub the Sugar & Lemon Together: In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingertips until very fragrant and well combined.

Start the Batter: Add the melted butter to the lemon sugar and whisk until combined. Whisk in the eggs, Greek yogurt, and vanilla until smooth.

Combine Wet & Dry: Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

Add Zucchini: Stir in the grated zucchini until evenly distributed.

Add Blueberries: Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.

Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them almost to the top.

Bake: Bake for 18 to 24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.

영양 정보

1회 제공량

칼로리

253 kcal

지방 전체

8 g

포화 지방

5 g

불포화 지방

3 g

트랜스 지방

콜레스테롤

48 mg

나트륨

159 mg

탄수화물 전체

43 g

식이섬유

1 g

총 당류

21 g

단백질

4 g