Blueberry Zucchini Muffins

By foodiva

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 1 cup shredded zucchini
• 1/2 cup vanilla greek yogurt
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 lemon zested
• 3/4 cup fresh blueberries
• 1 cup powdered sugar
• 1 tsp lemon juice
• 1 Tbsp milk

Preparation

Step 1

Preheat oven to 425°F. Spray muffin tins with baking spray. Set aside.

In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries.

Fill muffins tins 3/4 full and bake for 5 minutes at 425, then reduce heat to 350°F (keeping the muffins in the oven still) and bake an additional 18-20 minutes, until lightly browned.

Cool 5 minutes, then remove from tins and cool completely.

For the glaze, whisk together the lemon juice and milk with the powdered sugar until smooth. Drizzle over cooled muffins.

Enjoy within a day or two, or freeze for later.