Blueberry Zucchini Muffins with Lemon Streusel Recipe

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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.

Prep time:
Cook time:
Servings: 12


Cost per serving $0.51 view details


  1. Preheat oven to 375 degrees.
  2. For Lemon Streusel Topping
  3. Mix together the flour and sugar.
  4. Add the butter and mix in with a pastry blender until crumbly.
  5. Add the lemon zest and lemon extract. Mix well and set aside.
  6. For Blueberry Zucchini Muffins
  7. Put all the dry ingredients in a mixing bowl and mix well.
  8. Add the vanilla and eggs to the milk and mix.
  9. Add the milk mixture and melted butter to the dry ingredients.
  10. Stir until just moistened - there should be some lumps.
  11. Add the shredded zucchini and blueberries. Stir to just mix in,
  12. Line a muffin tin with cupcake papers and fill 2/3 full (need 12 papers).
  13. Sprinkle the tops with the lemon streusel mixture.
  14. Bake for 18 to 24 minutes - tops should be brown and center set.
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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%


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