Description
The tender muffin crumb is infused with fresh lemon zest and speckled with juicy blueberries and grated zucchini, while the buttery streusel topping offers a sweet, cinnamon-kissed crunch in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter melted
- 1 cup grated zucchini (squeezed dry)
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
- In another bowl whisk eggs, vegetable oil, melted butter, lemon zest, lemon juice, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in grated zucchini and fresh blueberries.
- In a small bowl combine flour, granulated sugar, brown sugar, and cinnamon for the streusel. Cut in cold cubed butter until mixture resembles coarse crumbs.
- Divide batter evenly among muffin cups and sprinkle streusel evenly over each.
- Bake for 20 to 25 minutes until muffins are golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Muffins can be stored in an airtight container at room temperature for up to three days.
- Zucchini should be grated and squeezed to remove excess moisture before mixing.
- For extra zesty flavor add additional lemon zest to the streusel topping.
- Be careful not to overmix the batter to ensure muffins remain tender.