These soft and fluffy Lemon Blueberry Zucchini Muffins are totally summer in a muffin. In many gardens, zucchini and late blueberries are going crazy right now – and lemon always feels like a sunshiney situation.

Several stacks of Lemon Blueberry Zucchini Muffins with a bowl of blueberries in the background

Zucchini, lemon, and blueberries go perfectly together. I love the addition of zucchini for a bit of extra nutrition and moisture. And color, of course! I love the green flecks in these summery zucchini muffins.

Plus, blueberries are a muffin’s best friend, and they’re perfect with zucchini.

A stack of two Lemon Blueberry Zucchini Muffins

Lemon makes the whole thing better. The muffin batter boasts a few little flecks of lemon zest for some subtle lemon flavor, then the glaze on top gives it all a sweet-tart zing.

These muffins are nice and tender and travel well for potlucks, summer brunches, or grab-and-go breakfasts.

A Lemon Blueberry Zucchini Muffin in a hand
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Lemon Blueberry Zucchini Muffins

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Karen
Yield: 12 muffins
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!



  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine-grain sea salt
  • 2 large eggs
  • 1 cup finely shredded zucchini
  • 1 cup milk (I use unsweetened almond milk; feel free to use your favorite milk)
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest (from one medium lemon)
  • 1 cup blueberries


  • 3/4 cup powdered sugar
  • 2 tablespoons lemon juice (from the lemon you zested)


  • Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
  • In a large bowl, stir together the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
  • Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
  • Divide batter between muffin tins.
  • Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
  • Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
  • Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
  • At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
  • Allow the glaze to solidify, another few minutes.
  • Devour!


Dairy-free option

Use a dairy-free milk. I use unsweetened plain almond milk.

Nutrition Facts

Serving: 1muffin, Calories: 265kcal, Carbohydrates: 38g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 30mg, Sodium: 223mg, Potassium: 104mg, Fiber: 1g, Sugar: 21g, Vitamin A: 100IU, Vitamin C: 5mg, Calcium: 95mg, Iron: 1mg
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