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Moist Blueberry Zucchini Muffins with Crunchy Streusel Topping

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These moist muffins combine shredded zucchini and juicy blueberries with a sweet, crumbly streusel topping for a quick and delicious treat perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ⅔ cup (135g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (100g) shredded zucchini, excess moisture squeezed out
  • 1 cup (150g) fresh or frozen blueberries
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar or brown sugar
  • ¼ cup (57g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center and line a 12-cup muffin tin with liners or lightly grease it.
  2. Prepare the streusel topping: In a small bowl, mix ½ cup flour, ¼ cup sugar, and ½ teaspoon cinnamon. Add cold cubed butter and use a pastry cutter or fingers to blend until coarse crumbs form. Chill in the fridge.
  3. Shred the zucchini using a box grater or food processor. Place shredded zucchini on paper towels and press to remove excess moisture.
  4. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In another bowl, beat 2 eggs and ⅔ cup sugar until slightly pale. Add ½ cup oil and 1 teaspoon vanilla extract, mixing well.
  6. Fold shredded zucchini into the wet mixture, then gently fold in blueberries (if frozen, toss in a teaspoon of flour first).
  7. Pour wet ingredients into dry ingredients and fold with a rubber spatula just until combined; do not overmix.
  8. Spoon batter evenly into muffin cups, filling about ⅔ full.
  9. Sprinkle chilled streusel topping generously over each muffin, pressing lightly to adhere.
  10. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and crunchy.
  11. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini to prevent soggy muffins. Toss frozen blueberries in flour before folding to prevent sinking. Avoid overmixing batter to keep muffins tender. Streusel topping should be kept cold before baking for best texture.

Nutrition

Keywords: blueberry muffins, zucchini muffins, streusel topping, quick muffins, healthy muffins, breakfast muffins, snack muffins

Find it online: https://siennaspoon.com/moist-blueberry-zucchini-muffins-recipe-easy-homemade-with-crunchy-streusel-topping/