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Blueberry Zucchini Muffins

These blueberry zucchini muffins are tender and delicious, with a hint of cinnamon and lots of vanilla. Drizzled with a lemon glaze, they make for the perfect afternoon or bedtime snack. We love them!
5 from 48 votes
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  • 1 ½ cups all-purpose flour
  • cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg lightly beaten
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup fresh or frozen blueberries

lemon glaze

  • ¾ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • ½ teaspoon vanilla extract


  • Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  • In a small bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  • In a larger bowl, whisk together the egg, oil, milk, lemon juice and vanilla extract. Stir the dry ingredients into the wet ingredients until just combined. Stir in the zucchini and blueberries until just mixed.
  • Fill the muffin liners ¾ of the way full. Bake for 20 to 22 minutes, or until a tester inserted in the center comes out clean.
  • Let the muffins cool, then drizzle them with the lemon glaze.

lemon glaze

  • Whisk together the ingredients until smooth and drizzle-able. If it’s too thick, add a bit more lemon juice 1 teaspoon at a time. If it becomes too thin, whisk in a bit more powdered sugar ¼ cup at a time. Drizzle over the muffins!

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