Lemon Blueberry Zucchini Muffins
Published on July 15, 2026
Quick Summary
These Lemon Blueberry Zucchini Muffins are soft, fluffy, and bursting with juicy blueberries and bright, fresh lemon flavor. The shredded zucchini keeps every bite incredibly moist (I promise you won't taste it!), while a simple lemon glaze adds the perfect sweet citrus finish. They're easy to make, perfect for breakfast, brunch, snacking, or dessert, and are a delicious way to use up summer zucchini.
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Pin ItLemon Blueberry Zucchini Muffins That Taste Like Summer
Every summer I end up with more zucchini than I know what to do with, and while I'll never stop making zucchini bread, these Lemon Blueberry Zucchini Muffins have become one of the recipes I look forward to the most.
The combination is hard to beat. Fresh lemon makes everything taste bright and fresh, sweet blueberries burst as they bake, and the zucchini quietly works its magic by making the muffins unbelievably moist. And before anyone asks…no, you can't taste the zucchini. It simply melts into the batter and creates the perfect texture.
To make them even better, I finish the muffins with a simple sweet lemon glaze. It adds another layer of bright citrus flavor and just the right amount of sweetness, making these muffins feel a little extra special. They're perfect for breakfast with a cup of coffee, brunch with friends, an afternoon treat, or dessert.
Bonus: These muffins freeze beautifully, so you can stash a batch away and enjoy a taste of summer whenever the craving hits. If your garden is overflowing with zucchini, this is one recipe you'll want to make on repeat.
If you're looking for more ways to use summer zucchini, be sure to try my Lemon Zucchini Bread, Chocolate Zucchini Bread, and classic Zucchini Muffins. And if you have extra blueberries, my Blueberry Muffins and Blueberry Pancakes are always favorites.
Table of Contents
Ingredients (with Helpful Notes)
You only need simple pantry staples plus fresh summer produce.
- All-purpose flour: Spoon and level the flour for accurate measuring and tender muffins.
- Baking powder & baking soda: Give the muffins a light, fluffy rise.
- Kosher salt: Balances the sweetness and enhances the lemon flavor.
- Granulated sugar: Sweetens the muffins and is rubbed with the lemon zest for maximum citrus flavor.
- Fresh lemons: Use the zest, not the juice, in the batter. The zest provides all of the bright lemon flavor.
- Unsalted butter: Melt and let it cool slightly before mixing into the batter.
- Large eggs: Bring them to room temperature so they incorporate smoothly.
- Plain Greek yogurt: Adds richness and keeps the muffins soft and tender.
- Vanilla extract: Adds warmth and depth of flavor.
- Shredded zucchini: No need to peel it. Unless it's extremely watery, don't squeeze out the moisture, you want the liquid to make the muffins moist.
- Fresh blueberries: Sweet, juicy blueberries work best. If using frozen, add them straight from the freezer.
- Extra flour: Toss the blueberries before folding them into the batter to help keep them evenly distributed.
- Powdered sugar: Creates a smooth, sweet lemon glaze.
- Fresh lemon juice: Whisk into the powdered sugar for a bright finishing glaze.
Tips for Making the Muffins
Rub the lemon zest into the sugar. This releases the natural oils in the zest and gives the muffins bright, fresh lemon flavor in every bite.
Measure the flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the muffins dense.
Use room temperature eggs and yogurt. They'll mix more easily into the batter and create a better texture.
Don't squeeze the zucchini. Unless it's extremely watery, leave the moisture in. It keeps the muffins soft, tender, and moist.
Toss the blueberries with flour. Coat the berries just before adding them to the batter to help keep them from sinking.
Use fresh blueberries if possible. If using frozen blueberries, don't thaw them first or they'll streak the batter.
Don't overmix the batter. Stir just until the flour disappears. Overmixing leads to tough muffins.
Fill the muffin cups almost to the top. This helps create tall, bakery-style muffin tops.
Bake every other muffin cup for taller muffins. If you have a second muffin pan, leave an empty space between each filled cup to give the muffins more room to rise.
Check for doneness early. Every oven is different, so start checking around 18 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool before glazing. Let the muffins cool completely before drizzling on the lemon glaze so it sets nicely on top instead of soaking in.
How to Store
These muffins are best the day they're baked, but they keep well too.
- At room temperature: Store in an airtight container for up to 2 days.
- To freeze: Freeze the cooled muffins (glazed or unglazed) in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm for a few seconds in the microwave.
Lemon Blueberry Zucchini Muffins
Ingredients
For the muffins:
- 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
For the lemon glaze:
- 1 cup confectioner's sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- 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.
Notes
- Lemon flavor comes from the zest, not juice. Rubbing the zest into the sugar releases the oils and gives the muffins their bright lemon flavor.
- Don't squeeze the zucchini unless it's extremely watery. You want that moisture for tender muffins. Just grate and use as-is.
- Toss blueberries with flour right before adding them to the batter. This helps prevent them from sinking to the bottom.
- Use fresh blueberries if possible. If using frozen, do not thaw, add them straight from the freezer to avoid streaking.
- Do not overmix the batter. Stir just until the flour disappears for light, fluffy muffins.
- For taller bakery-style muffins, fill every other muffin cup if you can. This gives them more space to rise and creates higher domes.
- Fill muffin cups almost to the top. This helps create that tall, bakery-style top.
- Muffins are best the day they are made, but keep well for up to 2 days. Store in an airtight container at room temperature. You can freeze cooled muffins for up to 2 months and thaw at room temperature or warm briefly.
Nutrition
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Variations
There are lots of easy ways to change up these muffins.
- Add white chocolate chips for extra sweetness.
- Sprinkle the tops with coarse sparkling sugar instead of adding the glaze.
- Add poppy seeds for a lemon poppy seed twist.
- Swap blueberries for raspberries or blackberries.
- Add ½ teaspoon almond extract for a lovely almond flavor.
- Top the muffins with sliced almonds for a little crunch.
- Skip the glaze for a less sweet breakfast muffin.
- Add a pinch of cinnamon or cardamom for subtle warmth.