Spring Muffins
Brighten up your breakfast or afternoon snack with these delightful Spring Muffins, a perfect combination of seasonal flavors and wholesome ingredients. Packed with grated zucchini for moisture, bursts of juicy blueberries, and a hint of zesty lemon, these muffins are a delicious way to celebrate the freshness of spring. The light and fluffy texture comes together effortlessly with a simple batter featuring pantry staples, making it an easy go-to recipe. Ideal for busy mornings, brunch spreads, or a sweet yet guilt-free snack, these muffins are ready in just 35 minutes and yield 12 perfectly portioned servings. Whether served warm or at room temperature, these tender treats will become a springtime favorite in your household.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 medium, grated zucchini
- 1 cup blueberries
- 2 large eggs
- 0.5 cups milk
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the eggs, then mix in the milk, vegetable oil, vanilla extract, and lemon zest.
Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; lumps are okay.
Gently fold in the grated zucchini and blueberries until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature for a delightful spring treat. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 180.7 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
