Healthy Blueberry Lemon Muffins

A Few Words…

I had a few zucchinis in my fridge and was in the mood to bake. This recipe was inspired by my recipe for Lemon Zucchini Loaf which is so yummy!

I felt like baking muffins so I changed a few ingredients, added some frozen blueberries and came out with this scrumptious muffin.

I’m sure that the muffins would freeze wonderfully, but I had no leftovers!

Healthy Blueberry Lemon Muffins

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Makes 12 muffins


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • Pinch of salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 cup brown sugar
  • Zest from a large lemon (grate the lemon first, then use a lemon press to juice the lemon)
  • 2 eggs
  • 1/2 cup of vegetable oil
  • 1 tbs. fresh lemon juice
  • 1 1/2 cups grated zucchini (I used 2 medium zucchinis, peeled them before coarsely grating them and then placed a paper towel over the grated zucchini to absorb some of the moisture)
  • 1 cup frozen or fresh blueberries


Place a rack in the centre of the oven and then preheat to 350°F. Line a 12 cup muffin tin pan with parchment paper liners and set aside.

Mix together the flour, salt, baking powder and baking soda in a medium bowl. Combine the lemon zest and brown sugar in another small bowl. Using a hand mixer, beat the eggs, oil and lemon juice in a large bowl until creamy. Add in the sugar and lemon zest mixture and beat for another minute. Stir in the dry ingredients and mix by hand just until the flour disappears - do not over mix. Fold the grated zucchini and blueberries gently into the batter. If using frozen blueberries, toss with 1 tsp. of flour before adding to the batter.

Spoon the batter evenly among the 12 muffin tins.

Bake for 20-25 minutes on the middle shelf, until golden and the cake tester/toothpick comes out clean.