These muffins are quick to prepare and certainly will keep a little bit of summer alive with that fresh lemony zest on top of the icing.
These can be made with other fruits besides blueberries and such versatile recipe and delicious with many combinations.
Check out the suggestions and tips below before you get started.
These muffins use simple pantry ingredients and all you need is fruit and shredded zucchini to add.
We love muffins for breakfast but they sure are great any time of the day to snack on or even bring along on day trips.
If you love homemade muffins try some of my other recipes like Bing Cherry Muffins, Mango Muffins, and Apple Pie Topped Muffins.
Scroll down to my easy printable recipe card and try these delicious moist zucchini blueberry muffins.
Old Fashioned Muffins
Making these from scratch always brings me back to my childhood, mom never used a mix and this recipe is super simple to make.
I have tried so many recipes and always come back this one they always come out great.
During the summer months, dad always grew an overabundance of zucchini in our garden, so we froze it shredded along with blueberries to use all year long.
We also tried other fruits combined and I will give you some suggestions below that work great during the summer months as well.
Other Fruits Suggestions:
- chopped mango
- diced apples
- chopped cherries
- diced fresh peaches
- raisins or dried cranberries
- fresh chopped cranberries(perfect for the holiday)
- red raspberries or blackberries
- Note: also chocolate chips can be added instead of fruit or nuts
Tools You Will Need:
- paper liners
- muffin pan
- ice cream scoop
- measuring cups
- measuring spoons
- bowl
- spatula
- mixing spoons
Tips
- I recommend using buttermilk from the grocery store fresh (although you can make it in a pinch with vinegar and milk)
- always separate the ingredient in two bowls wet and dry
- Do not overmix the batter
- these can be baked without paper liners but it's easier with liners if transporting
- For uniform-sized muffins use an ice cream scooper
- Always preheat the oven first
- Bake on the middle rack
- Fold in any fruits and zucchini additions at the end
More Muffins to Try
Best Muffin Recipes
Grilled Blueberry Muffins
Doctored Cake Mix Blueberry Muffins
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Easy Recipes
I love how moist and versatile these are to make with so many options to choose from.
These old fashioned muffins are perfect any time of the day and they're so simple to prepare.
If you're a fan of homemade from scratch recipes this will be a great addition to your collection of muffin recipes.
Zucchini Blueberry Iced Muffins
Yield: 12
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Wake up to the smell of muffins with the combination of blueberries, fresh zucchini shredded with a drizzle of lemon icing. These are the perfect fall treat!
Ingredients
- Dry Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups flour (not packed down and leveled)
- Wet Ingredients:
- 1 large egg
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 1/2 teaspoon pure vanilla extract
- Fold In:
- 1 cup shredded zucchini
- 1 cup fresh blueberries
- For the Icing:
- 2 cups powdered sugar
- milk to make a thick free-flowing frosting
- 1/2 teaspoon lemon extract
- Optional garnish: grated lemon peel
- Other Addition Options:
- chopped mango
- diced apples
- chopped cherries
- diced fresh peaches
- raisins or dried cranberries
- fresh chopped cranberries(perfect for the holiday)
- red raspberries or blackberries
- Note: also chocolate chips can be added instead of fruit or nuts
Instructions
- Preheat oven to 375 degrees.
- Line a 12 cup muffin pan with paper liners or oil spray the pan.
- Note: for higher top muffins, divide batter into 8 cups and fill to the top).
- Place the dry ingredients in a mixing bowl and combine.
- Place the wet ingredients in a separate bowl and whisk together until blended.
- Slowly pour the dry into the wet whisking together just until evenly combined ( do not overmix).
- Using a spatula gently fold the zucchini and blueberries into the mixture. ( or any other fruits, nuts, or chocolate chips using)
- Using an ice cream scoop fill each muffin in the pan.
- Bake at 375 degrees for 25 minutes or until the middle is set.
- Cool 15 to 20 minutes.
- For the frosting: In a medium bowl combine the powdered sugar with a few tablespoons at a time of milk until it makes a free-flowing icing, stir in the extract.
- Frost the muffins and sprinkle with lemon peel grated if desired.
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Try Some Other Recipes We Love
Old Fashioned Strawberry Shortcake Biscuits
Cornbread Muffins with Blueberries
