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Moist Lemon Blueberry Zucchini Muffins Recipe with Easy Streusel Topping

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These moist muffins combine fresh lemon zest, juicy blueberries, and shredded zucchini for a tender crumb, topped with a crunchy streusel. Perfect for brunch or a quick snack, they are easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g), sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 1 cup fresh or frozen blueberries
  • For the streusel topping:
  • ½ cup all-purpose flour (60g)
  • ⅓ cup light brown sugar, packed
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold and cubed

Instructions

  1. Wash and grate the zucchini using the medium side of a grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. (About 10 minutes)
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well. (5 minutes)
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (for the streusel mix separately). (3 minutes)
  4. Make the streusel topping by combining flour, brown sugar, and cinnamon in a small bowl. Add cold cubed butter and mix with fingers or pastry cutter until coarse crumbs form. Chill in fridge. (5 minutes)
  5. In another bowl, whisk eggs and sugar until well blended. Add oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and slightly frothy. (5 minutes)
  6. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined, leaving some flour streaks. (2 minutes)
  7. Fold in grated zucchini and blueberries carefully. Toss frozen berries in a little flour first if using. (2 minutes)
  8. Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle streusel topping generously over each muffin. (5 minutes)
  9. Bake for 22–26 minutes until a toothpick inserted comes out clean with a few moist crumbs and tops are golden with crisp streusel.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. (10 minutes)

Notes

Squeeze zucchini well to avoid soggy muffins. Toss frozen blueberries in flour before folding to prevent sinking. Keep streusel cold for best crumbly texture. Tent muffins with foil if streusel browns too quickly. Avoid overmixing batter to keep muffins tender.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, streusel topping, moist muffins, quick bread, brunch recipe, easy muffins

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