Blueberry Zucchini Muffins with Lemon Streusel Recipe
These blueberry zucchini muffins are loaded with blueberries and topped with lemon streusel crumbs. The zucchini adds extra moisture to the inside. Only the baker will know it’s there.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ tsp baking powder
- ¼ tsp salt
- ⅓ cup sugar (135g)
- ½ cup milk (118ml)
- 1 egg beaten with a fork
- ½ tsp vanilla extract
- ¼ cup melted butter (57g)
- 1½ cups Fresh blueberries (255g)
- 1 cup shredded zucchini (75g)
- ½ cup all-purpose flour (60g)
- 3 tbsp white sugar (37g)
- 3 tbsp softened butter (42g)
- zest from ½ lemon
- ¼ tsp lemon extract
Directions
- Preheat oven to 375 degrees.
- For Lemon Streusel Topping
- Mix together the flour and sugar.
- Add the butter and mix in with a pastry blender until crumbly.
- Add the lemon zest and lemon extract. Mix well and set aside.
- For Blueberry Zucchini Muffins
- Put all the dry ingredients in a mixing bowl and mix well.
- Add the vanilla and eggs to the milk and mix.
- Add the milk mixture and melted butter to the dry ingredients.
- Stir until just moistened - there should be some lumps.
- Add the shredded zucchini and blueberries. Stir to just mix in,
- Line a muffin tin with cupcake papers and fill 2/3 full (need 12 papers).
- Sprinkle the tops with the lemon streusel mixture.
- Bake for 18 to 24 minutes - tops should be brown and center set.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 171 | |
| Calories from Fat 68 | 40% |
| Total Fat 7.69g | 10% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 264mg | 11% |
| Potassium 83mg | 2% |
| Total Carbs 22.45g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.72g | 4% |
| Protein 3.26g | 5% |
