Blueberry Zucchini Muffins

Prep Time: 15 mins | Cook Time: 25 mins | Course: Breakfast | Servings: 12

Tender blueberry and zucchini muffins burst with flavor in this delightful morning bake. I’ve topped this little muffin with raw sugar for a sweet crunchy top that is just right. A lemon glaze drizzled over the top and down the sides is over the top amazing. Inspired by Jessica of How Sweet Eats https://www.howsweeteats.com/2022/08/blueberry-zucchini-muffins/ 

1 ½ cups flour

⅔ cup sugar

1 tsp baking soda

½ tsp salt

1 Tbsp cinnamon

½ cup olive oil

¼ cup milk

1 Tbsp lemon juice

1 egg

1 Tbsp vanilla

½ tsp almond extract

1 ½ cups zucchini, shredded

1 cup blueberries, fresh or frozen

¼ cup raw  or turbinado sugar

Lemon Glaze:

¾ cup powdered sugar

1 Tbsp lemon zest

1 Tbsp lemon juice, or more for desired thinning

½ tsp vanilla extract

Preheat the oven to 375*. Line a muffin tin with paper liners and spray with a bit of oil, set aside. In a large mixing bowl, whisk flour, sugar, baking soda, salt and cinnamon together. In a liquid measurer, whisk olive oil, milk, lemon juice, egg, vanilla and almond extract together. Add to the dry ingredients and mix together with a rubber scraper for just a few strokes. Grate the zucchini with the large grate side of the shredder or by using a food processor with a large grate disc. Stir in zucchini and blueberries and continue to mix until the dry ingredients are just mixed in. Be careful not to over-mix muffins as they can become tough. Divide batter among the muffin wells and sprinkle a teaspoon of raw sugar on top. Bake for 20-25 minutes. The muffins will be golden and a toothpick tester will come out of the middle of the muffin clean when done. Allow muffins to cool while whisking glaze ingredients together in a smallish mixing bowl. Drizzle glaze over the top of the cooled muffins.